gluten-free | dairy-free
This smoked whitefish dip is creamy, smoky, and gluten-free and dairy-free—flaked smoked whitefish folded into dairy-free cream cheese with dill, lemon, and horseradish. A Great Lakes classic (use any smoked white fish you can find), ready in 15 minutes. Serve on crackers, chips, or GF baguette.
Smoked fish dip is not an appetizer you come across every day, and I did not experience it until just a few years ago. Rich and I were staying with his family on a beautiful lake in Northern Michigan, an area where Great Lakes Whitefish is abundant. He wanted to introduce me to whitefish and all the different ways it could be enjoyed. I was excited to try the smoked version and threw together a dip. It was delicious, and I found myself asking where smoked fish had been all my life.
Smoked fish dip is not an appetizer you come across every day, but maybe it should be! The smoky, mild fish, combined with cream cheese (dairy-free, of course), fresh dill, lemon juice, and more, creates a delectable and creamy dip. Serve this fresh and flavorful smoked whitefish dip appetizer with tortilla chips, crackers, or gluten-free baguettes for an amazingly delicious bite.
Recipe Notes
- Smoked Great Lakes Whitefish is not easy to find (unless you are near the Great Lakes) so look for a smoked whitefish in your area. Trout, mullet (old Florida style), and mackerel are some options.
- You could also use smoked salmon, and Honey Smoked Fish is a wonderful brand to look for.
- If you want some more crunch to your dip, add celery.
- If you want a spicy dip, add some hot sauce.
- Your cream cheese should be close to room temperature to make for easier mixing.
- If you don’t have fresh dill, use ½ teaspoon of dried dill.
Now, go eat something amazing!
Creamy Smoked Whitefish Dip (Gluten-Free, Dairy-Free)
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The Ingredients
- 1 lb smoked fish, whitefish, trout, any smoked white fish
- 8 oz cream cheese, Tofutti or Kite Hill
- 1/3 cup mayonnaise
- 1/4 cup red onion, diced fine
- 1 tbsp parsley, fresh, chopped fine
- 1 tsp dill, fresh, chopped fine
- 1 tbsp lemon juice, fresh
- 1 tsp horseradish, Prepared
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/4 tsp smoked paprika
- tortilla chips, crackers, or baguettes for serving
The Process
Prep the Fish
- If you purchased chunks of smoked fish from the fish market, you will need to debone the fish and remove the skin. If you purchased prepped or filets of smoked fish, it should be good to go. Chop the fish finely and add to a medium-sized mixing bowl.
Dice, Chop, Measure, and Combine
- Dice the onion and finely chop the dill and parsley, and to the bowl with the fish. Juice half a lemon and add a tablespoon to the bowl. Add the cream cheese, mayo, Worcestershire sauce, Dijon, horseradish, and smoked paprika to the bowl and mix well to combine. The dip will be thick. If you would like it thinner, add a bit more mayo.
Serve and Enjoy
- Spread the fish dip on crackers or baguettes and serve on plate. Or, put the fish dip in a small bowl and serve with french baguette crostini, tortilla chips, or crackers. Enjoy!