Description
A delicious and creamy smoked whitefish dip perfect for serving with 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)
- 1–2 teaspoons hot sauce
- 1 teaspoon Worcestershire sauce
- Salt
- Pepper
- 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 for enhanced flavors.
- Adjust the level of hot sauce to taste preference.
- Prep Time: 15 minutes
- Category: Appetizers
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup