This creamy and flavorful smoked fish dip recipe is easy to make with a combination of whitefish, tangy cream cheese, pickled peppers, and a kick of hot sauce. Serve chilled with crackers for a cool and tasty appetizer or snack!
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.
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Notes
You can even use this tantalizing smoked fish dip as a filler for croissant sandwiches, instead of chicken salad or tuna salad!Store the dip in an airtight container and keep in the fridge for up to 4 days.