Description
A delicious smoked whitefish dip that’s easy to make and perfect for crackers or chips.
Ingredients
Scale
- 1 pound smoked whitefish
- 4 ounces cream cheese
- ½ cup mayonnaise
- ¼ cup diced onion
- 3 tablespoons pickled banana peppers (drained or mild pickled jalapenos)
- 1–2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Set out a large food processor. Combine the cream cheese, mayonnaise, diced onion, drained banana peppers, hot sauce, and Worcestershire sauce in the food processor. Cover and purée until smooth.
- Gently peel the skin off of the smoked white fish fillets and discard the skin. Then carefully break the fish into clumps and remove any fine bones you come across.
- Place the smoked fish clumps into the food processor and pulse until the fish dip comes together into a thick spreadable consistency. Taste, then add salt and pepper if needed.
- Cover and refrigerate until ready to use. Serve with crackers or potato chips.
Notes
- This dip can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 40mg