Smoked Fish Dip
by Sommer Collier — last updated on Dec 22, 2025 
I’m obsessed with this creamy smoked fish dip, packed with an irresistible combination of flavors from smoky whitefish, tangy cream cheese, pickled peppers, and hot sauce. It’s incredibly easy to make, and it disappears in a flash every time I serve it!
Whenever I serve this creamy smoked fish dip, I feel like I’m sitting at a waterfront seafood shack in the Florida Keys. Most fish-based dips I’ve tried, like this luxurious smoked salmon dip recipe, usually include cream cheese, but I love that this Florida-style version has two secret ingredients that set it apart — spicy pickled banana peppers and hot sauce. All together, the ingredients create a luxurious, creamy, bold, smoked white fish dip that’s simply irresistible. It’s incredibly easy to make and delicious, especially paired with buttery crostini, crispy crackers, and fresh-sliced veggies.
Sommer’s Recipe Highlights
Creamy – The combination of mayo and cream cheese makes this dip unbelievably silky smooth and rich. Scoop it onto a crunchy cracker or veggie stick, and you’ve got the perfect balance of textures.
Party app perfection – My guests never seem to get enough of this party-appetizer favorite, so I ALWAYS make an extra batch.
Versatile – I love how versatile this fish dip is. Of course, you can enjoy it as-is, but I also like to smear it on toasted bread or bagels for a delicious lunch.
Key Ingredients and Tips
- Smoked whitefish – Now this is the star of the show! I love using smoked whitefish because it offers a unique fresh-yet-smoky flavor without being overpowering.
- Cream cheese – To make this dip extra creamy and rich, I always use plain, softened cream cheese.
- Mayonnaise – Just a little bit of mayo goes a really long way, tying all the flavors together. I usually use a lighter version, but you can always go for the full-fat kind. In the south, Dukes is the preferred brand.
- Pickled banana peppers – Meet my secret ingredient (that’s not so secret anymore). These little guys give a serious, bold, and briny twist to this dip.
- Hot sauce – I like things spicy, so I always add a small but mighty splash of my favorite hot sauce. Cholula, Frank’s, Sriracha, or even Tabasco are good options here.
- Worcestershire sauce – For a final flavor booster, I love to add in Worcestershire sauce because it enhances the smokiness of this dip.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Blend the base – The first step in making this delicious fish dip is prepping the base, and I start off by mixing all the ingredients, minus the fish, in a food processor. In goes the cream cheese, mayo, onion, banana peppers, hot sauce, and Worcestershire sauce, and I blend until the mixture is nice and creamy.
Prep the fish and mix – Now I prep the fish. You can always use gloves if you prefer here. First, I peel the skin very gently, then break the fillets into large chunks. The fish is filled with tiny bones, so I always double-check I haven’t missed any. I add all the pieces of fish into the processor, and I blend again, until the dip is thick and velvety.
Chill and enjoy – Once the mixture is ready, I cover it up and pop it in the refrigerator until it’s time to serve!
Recipe Variations
- Herbs – For a herby twist, stir in some fresh dill or chives.
- Lemon – Add a squeeze of lemon or lemon zest for a bright and citrusy finish.
- Capers – Mix in some chopped or whole capers for an even tangier flavor.
Serving Suggestions
I love serving this thick, creamy spread with a variety of salty, crunchy snacks. From crackers and veggies, to toasted bread, this smoked dish dip is pretty much perfect on everything, including:
- Crackers
- Potato chips
- Veggies like carrot sticks, celery sticks, bell peppers, and cucumbers
You can even use this tantalizing smoked fish dip as a filler for croissant sandwiches, instead of chicken salad or tuna salad.
Frequently Asked Questions
Whitefish refers to several species of similar types of fish, all with white flaky flesh, including Cod, Mullet, Halibut, Kingfish, Haddock, and Pollock.
Once smoked, whitefish has a very defined flavor. It’s not heavy and rich like smoked salmon. Instead, it offers a light, clean smoke flavor. In fact, those who aren’t fans of smoked salmon and heavier fish varieties still usually love smoked fish dip made with whitefish!
Yes, sort of. As noted above, smoked whitefish refers to fish species with firm, flaky white flesh. Whiting is a type of white fish, but it is specifically a member of the Cod family.
Storing
Store leftovers in an airtight container and place them in the refrigerator for up to 4 days.
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More Party Dips You Might Enjoy
Smoked Fish Dip
Video
Ingredients
- 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
- 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.
