SMOKED DIP RECIPES

SMOKED FISH DIP RECIPE | ALLRECIPES

Smoked Fish Dip Recipe | Allrecipes image

This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.

Provided by KPERKINS100

Categories Appetizers and Snacks Seafood

Total Time 15 minutes

Prep Time 15 minutes

Yield 2 cups

Number Of Ingredients 8

Ingredients

2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay (tm) Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring
cracked black pepper to taste

Steps:

Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.

Nutrition Facts : Calories 24.7 calories, CarbohydrateContent 1 g, CholesterolContent 6.2 mg, FatContent 0.3 g, ProteinContent 4.2 g, SaturatedFatContent 0.1 g, SodiumContent 202 mg, SugarContent 0.6 g

SMOKED FISH DIP RECIPE | FOOD & WINE

Smoked Fish Dip Recipe | Food & Wine image

Smoked fish dip is a summer staple on the Georgia coast. This creamy mayonnaise and whipped cream cheese dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island. It can be customized with your favorite smoked seafood, found in the refrigerated section of the seafood counter, or from local smokehouses.

Provided by Food & Wine

Categories Condiments

Total Time 2 hours 15 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise (such as Duke’s)
1/2 cup whipped cream cheese spread, at room temperature
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons refrigerated prepared horseradish
1/2 teaspoon hot sauce (such as Texas Pete), plus more for serving
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seasoning
8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)
Saltine crackers, for serving

Steps:

Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture, and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.

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