Description
A delightful smoked fish dip that impresses guests with its mix of flavors, perfect for gatherings or snacking.
Ingredients
- 1 cup Mayonnaise (Greek yogurt can be a lighter alternative)
- 8 oz Cream Cheese (Opt for low-fat if preferred)
- 1/4 cup Fresh Parsley (Dill is a great substitute)
- 1/4 cup Red Onion (Yellow onion is milder)
- 1/2 cup Celery (Diced peppers can offer a different texture)
- 2 tbsp Lemon Juice (Lime juice works just as well)
- 1 tbsp Dijon Mustard (Yellow mustard is a suitable replacement)
- 1 tbsp Creamy Style Horseradish (Adjust based on spice preference)
- 1 tbsp Hot Sauce (Try sriracha or chili paste for variation)
- 1 tsp Worcestershire Sauce (Soy sauce can serve in a pinch)
- 1 tbsp Old Bay Seasoning (Cajun seasoning offers a fun twist)
- 8 oz Skinless, Boneless Smoked Fish (Salmon, trout, or local catches work beautifully)
Instructions
- In a mixing bowl, combine the cream cheese and mayonnaise until smooth.
- Stir in the fresh parsley, red onion, and celery.
- Add the lemon juice, Dijon mustard, horseradish, and hot sauce. Mix well.
- Fold in the Worcestershire sauce, Old Bay seasoning, and the smoked fish, breaking it into small pieces.
- Taste and adjust the seasoning if needed.
- Chill the dip in the refrigerator for at least one hour before serving to let the flavors blend.
Notes
Serve with tortilla chips, crackers, vegetable sticks, or pita bread. Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American