0 from 48 votes
Florida Style Smoked Whitefish Dip
This authentic Florida style fish dip is creamy and smoky with a bit of tang and heat from fresh lemon zest, pepperoncini peppers and pickled jalapenos. Traditional Florida fish dip is served with saltine crackers, but it's also good with whole grain crackers and flatbreads.
Prep Time
15 mins
Total Time
15 mins
Servings: 20
Calories: 186 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
FOR FISH DIP:
- 1 pound smoked fish I used smoked kingfish
- 1 ¼ cups mayonnaise
- 1 cup sour cream
- 8 ounces cream cheese at room temperature
- 2 tablespoons Worcestershire sauce
- ½ teaspoon cayenne pepper
- 1 lemon
- ½ cup green bell pepper finely chopped
- ½ cup celery (about 2 ribs) finely chopped
- ¼ cup red onion finely chopped
- ¼ cup Mezzetta Pickled Jalapenos finely chopped
- ¼ cup Mezzetta Pepperoncini Peppers finely chopped
- 5 Mezzetta Sun Dried Tomato Halves finely chopped
TO SERVE:
- crackers, flat bread or pita crisps
- extra pepperoncini peppers
- extra pickled jalapenos
- sliced kalamata olives
- fresh cilantro
- fresh lemon juice
- additional hot sauce
Instructions
- If your fish has skin still attached, remove it. Depending on the type of fish you have, there may be a bloodline -- dark colored flesh that runs the length of the fish. It can be "fishy", so I prefer to remove it. Just slice it out with a knife and discard.
- Break the fish up into chunks and transfer to the bowl of a food processor. Pulse several times to finely chop the fish. Transfer the fish to a large bowl.
- Add the cream cheese, sour cream, mayonnaise, Worcestershire sauce and cayenne pepper to the food processor. Zest the lemon with a microplane and add the zest to the food processor. Juice half of the lemon and add the juice to the food processor. Pulse until the mixture is smooth and creamy. Taste for seasonings and adjust as needed.
- Transfer the cream cheese mixture to the chopped fish and stir to combine. Add the chopped bell pepper, celery, onion, pepperoncini, jalapenos & sun dried tomatoes. Mix to combine. Add hot sauce to taste.
- Transfer the fish dip to a storage container and refrigerate for at least four hours, but preferably overnight.
Cup of Yum
Notes
- Patience pays. Let the smoked fish dip chill in the refrigerator for at least 4 hours or overnight. It gives the flavors a chance to marry.
Nutrition Information
Calories
186kcal
(9%)
Carbohydrates
3g
(1%)
Protein
6g
(12%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Cholesterol
36mg
(12%)
Sodium
195mg
(8%)
Potassium
167mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
319IU
(6%)
Vitamin C
9mg
(10%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 186
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 195mg | 8% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 319IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.