Description
A creamy and flavorful smoked fish dip made with smoked whitefish, cream cheese, and tangy lemon, enhanced with smoked paprika and fresh dill. Perfect for serving as an appetizer with crackers, veggies, or toasted baguette.
Ingredients
Scale
Fish
- 8 oz smoked whitefish (or smoked fish of choice)
Dip Base
- 8 oz whipped cream cheese (at room temperature)
- ¼ cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ½ tsp Worcestershire sauce
- ½ tsp smoked paprika
Flavorings
- 3 tbsp red onion (finely chopped)
- 2 tbsp dill (finely chopped)
- Smoked paprika and dill fronds for garnish
Instructions
- Prep: Remove the skin and bones from the smoked fish to ensure a smooth and enjoyable dip texture.
- Mix Base: In a food processor, combine the cream cheese, mayonnaise, lemon juice, lemon zest, Worcestershire sauce, and smoked paprika. Blend until the mixture is smooth and creamy.
- Combine Fish and Flavorings: Add the smoked fish, finely chopped red onion, and chopped dill to the food processor. Pulse several times until the ingredients are evenly combined but maintaining a slightly chunky texture, or blend longer if a smoother consistency is desired.
- Serve: Transfer the dip to a serving bowl, then garnish with a sprinkle of smoked paprika and fresh dill fronds. Serve immediately with fresh vegetables, crackers, or toasted baguette slices.
Notes
- Use any smoked fish you prefer, such as smoked trout or smoked salmon, for variation.
- For a tangier dip, increase the lemon juice slightly to taste.
- Keep the fish chunky or smooth according to your preference by adjusting the pulsing/blending time.
- This dip can be made ahead and refrigerated for up to 2 days; bring to room temperature before serving.
- Serve as a party appetizer or snack along with fresh veggies, crackers, or bread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: American
Keywords: smoked fish dip, appetizer, creamy dip, fish spread, party snack, smoked whitefish recipe
