Rather than serving the usual onion or spinach dip at your next party—how about some Smoked Bluefish Dip?
Smoked Bluefish Dip is much-loved throughout Georgia, Florida, and the Gulf states.
Smoky, rich, and creamy, this delicious spread is packed with fresh herbs like scallions and parsley. Celery adds crunch, while cream cheese and whole-milk yogurt bring tangy creaminess.
Add smokey flavor and a dash of horseradish and hot sauce and here’s a dip that’ll have you coming back for more.
Easy to Customize, Too
Bluefish is known for its rich, full flavor that’s distinctly briny. It’s also an oily fish, and this gives the meat a dense texture. However, you can use any smoked seafood for this dip – like whitefish, mackerel, trout, or even salmon.
The briny flavor and flaky texture of smoked fish is perfect for incorporating into dips and spreads. You can find smoked seafood in the refrigerated section of the seafood counter of your supermarket.
Why We Love These Ingredients
Fish is an excellent source of protein, vitamins B2, B3, B6, and B12, and vitamin D. And let’s not forget those Omega-3 fatty acids! Research proves that Omega 3’s support your heart, joints and cognition. They also reduce inflammation and keep your cholesterol in check, too.
Horseradish packs a lot of heat along with impressive health benefits. First of all, it contains compounds called glucosinolates, which are known to have cancer-fighting properties. It’s also a natural anti-bacterial that can protect against UTI’s and sinus infections. As a bonus, natural medicine practitioners also use horseradish topically to increase blood flow and relieve chest and sinus congestion.
And of course, we love yogurt! Greek yogurt is packed with probiotics, protein and B12. It boosts digestive health, promotes healthy bone density, improves brain function, keeps blood cells healthy and fights acne. Since Greek yogurt is lower in lactose than other dairy products, it’s gentle on the stomach.
Some Pro Tips to Get You Started
Don't skip chilling the dip for at least 1 hour; time in the fridge allows the flavors and textures to meld. Be sure to re-season the bluefish spread with lemon juice and hot sauce right before serving as these ingredients will often mellow over time.
To serve, spread onto endive leaves or serve with crackers, pita chips, baguette slices, or crudité. The delicate crunch and neutral flavor of lavash or water crackers allow the smoky dip to be the star of the show.
Save leftovers to spread onto toast, sliced baguette, or bagels the next day. Dip can be made up to 2 days in advance and stored in an airtight container in refrigerator.
Get ready to up your dip game!
Smoked Bluefish Dip
- 8 ounces plain whipped cream cheese
- 1/3 thinly sliced scallions (about 4 scallions)
- 2 TBSP flat leaf parsley, chopped
- 1 lg celery stalk, diced
- 6 ounces boneless, skinless smoked bluefish, flaked into small pieces
- ½ cup plain whole-milk strained (Greek-style) yogurt
- 1 TBSP prepared horseradish
- 1 tsp fresh lemon juice, plus more to taste
- 1 tsp hot sauce, plus more to taste
- ¼ tsp Worcestershire sauce
- ¼ tsp Old Bay seasoning
- Flaky sea salt, to taste
- Black pepper, to taste
- Lavash or water crackers
- Stir together cream cheese, bluefish, yogurt, horseradish, lemon juice, hot sauce, and Worcestershire sauce in a medium bowl until well combined. Season to taste with salt and pepper.
- Cover tightly with plastic wrap; chill at least 1 hour or up to 2 days. Season with additional lemon juice and hot sauce. Serve with crackers and lemon wedges.