This tasty Smoked Fish Dip is made with just a few simple ingredients, and is ready in less than 10 minutes!



If you like dips as much as I do, then your going to want to add this one to your must-try list. I know fish dip may sound a little strange to you, but once you try it, you'll definitely fall in love.

Even members of my family who claim not to like fish, quickly changed their minds after trying a bite. It's rich and creamy, full of flavor, and perfect when you want a change from the ordinary.



You can smoke the fish for this recipe yourself like I did, (I'll be sharing the easy recipe for that soon) or you can buy fish already smoked at the store. I think it's a little pricey, so I definitely recommend smoking the fish yourself if possible.

Once the fish is smoked, it all comes together quickly. The hardest part is letting it chill in the fridge for a couple of hours. Of course you can eat it right away if you prefer, but I highly recommend waiting, as the dip goes from just good, to WOW once the flavors have a chance to mingle.



Be sure to check out all of the other tasty fish and seafood recipes created by the #FishFridayFoodies bloggers after the recipe below!


Printable recipe

Smoked Fish Dip

Ingredients

8 ounces vegan cream cheese, softened
1/2 cup mayonnaise
1 Tablespoon fresh lemon juice
1 Tablespoon chopped fresh dill
1/2 teaspoon Old Bay seasoning
8 ounces smoked fish, flaked (I used pollock)

Directions

Stir together cream cheese, mayonnaise, lemon juice, dill, and Old Bay seasoning until well blended.
Stir in flaked fish until combined.
Taste for seasoning, then cover and chill in the refrigerator at least 2 hours, for flavors to blend.
Serve with crackers (I used gluten free crackers) and/or fresh veggies. 


NOTES
  • Hot sauce to taste may be added if you like your fish dip with a little kick.
  • Don't care for dill? Try cilantro instead.
  • Dairy products such as regular cream cheese, or sour cream instead of mayo may be used if you aren't following a vegetarian diet.
  • This dip is perfect as an appetizer for parties, as it can be made up to two days in advance and still taste like it was freshly made.
  • Store leftovers in an air-tight container in the refrigerator, for a total of up to five days.
  • If you really want to try this recipe, and cant get your hands on smoked fish anywhere, try this tip in a pinch. Use any cooked fish and add a drop or two of liquid smoke. Be very careful though and taste after each drop... it's strong stuff and you definitely don’t want to overdo it.


Special thanks to Stacy from Food Lust People Love, who came up with this month's theme of Smoked Fish.



Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


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3 Comments

  1. I love dips with smoked fish! And I love dill.

    ReplyDelete
  2. Wow, I'm very impressed that you smoked your own fish for this recipe April. You go girl!!

    ReplyDelete
  3. Oh yumm! This sounds so tasty; I want to scoop that out onto some sliced cucumbers!

    ReplyDelete

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