Smoked Whitefish Dip
Smoky, creamy, and packed with flavor—this Smoked Whitefish Dip is a classic appetizer made with flaked whitefish, cream cheese, herbs, and lemon. Perfect for crackers or veggies!
Smoked Whitefish Dip
Submitted by Corporate Chef Andy Stewart
Appetizers
Ingredients
- 1 pound cream cheese, room temperature
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 small shallots, minced
- 1 red bell pepper, finely diced
- 3 stalks celery, finely diced
- 6 green onions, thinly sliced
- 1 ½ pounds smoked whitefish, bones and skin removed
- 2 tablespoons Old Bay Seasoning
Directions
Place the cream cheese, sour cream and mayonnaise into the bowl of a stand mixer fitted with the paddle attachment and process until smooth. Add the shallots, red bell pepper, celery, green onions, , smoked fish, Old Bay Seasoning, Fustini’s Sicilian Lemon Balsamic Vinegar and Fustini’s Tuscan Herb Olive Oil and process on low speed until fully mixed— scraping down the sides as needed. Refrigerate for at least one hour so the flavors can marry. Serve with crackers.
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