Ingredients
Scale
- 1 cup Mayonnaise (Greek yogurt can be a lighter alternative)
- 8 oz Cream Cheese (Opt for low-fat if you prefer)
- 1/4 cup Fresh Parsley (Dill can be a great substitute)
- 1/4 cup Red Onion (Yellow onion is milder if desired)
- 1/2 cup Celery (Diced peppers can offer a different texture)
- 2 tbsp Lemon Juice (Lime juice works just as well)
- 1 tbsp Dijon Mustard (Yellow mustard is a suitable replacement)
- 1 tbsp Creamy Style Horseradish (Adjust based on your spice preference)
- 1 tbsp Hot Sauce (Try sriracha or chili paste for a variation)
- 1 tsp Worcestershire Sauce (Soy sauce can serve in a pinch)
- 1 tbsp Old Bay Seasoning (Cajun seasoning offers a fun twist)
- 8 oz Skinless, Boneless Smoked Fish (Salmon, trout, or local catches work beautifully)
Instructions
- In a mixing bowl, combine the cream cheese and mayonnaise. Beat them together until smooth and creamy.
- Add the lemon juice, Dijon mustard, horseradish, hot sauce, and Worcestershire sauce. Mix this well.
- Stir in the red onion, fresh parsley, celery, and Old Bay seasoning.
- Finally, fold in the smoked fish gently until everything is combined but still chunky.
- Taste your dip and adjust seasoning if needed, adding more hot sauce or seasoning as desired.
- Cover the bowl and refrigerate for at least one hour to let the flavors meld together.
Notes
Serve chilled with various dippers like crackers, toasted baguette slices, pita chips, or vegetable sticks. It will stay fresh for up to 3 days in an airtight container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 40mg