Smoked Fish Dip

Creamy, flavorful Smoked Fish Dip… just like you’d get at your favorite restaurant! This dip is packed with smoked salmon and seasoned with the flavors of horseradish, Worcestershire, green onion, and a dash of hot sauce. The perfect dip for crackers, crostini, or any of your favorite veggies.

There are some foods that don’t get the recognition they deserve, and fish dip is definitely one of them. But I feel like it’s about to have its moment… and I couldn’t be more ready for it.

Because after a few trips to the Florida Keys, where variations of fish dip can be found on nearly every restaurant menu, I’ve come to love it! Crave it, even. I’ve found myself seeking it out at bars and restaurants and even grocery stores. Which is exactly why I knew it was time to start making my own.

The good news? It’s really SO easy to make at home. Not to mention, easy to vary or adjust according to your own personal preferences. This version uses smoked salmon, horseradish, Worcestershire, green onions, and a handful of simple spices. I based it on my favorite store bought version, and it’s EXACTLY what I want in a fish dip.

I love how easy it is to whip up and how the flavors continue to develop over time. And I love that it makes the perfect lazy afternoon snack AND doubles as a fancy pre-dinner appetizer!

what you’ll need for this recipe

Cream cheese – Cream cheese is the base of this dip, giving it a deliciously creamy texture. I used 8 ounces plain cream cheese, softened.

Sour cream – Sour cream balances out the thickness of the cream cheese while still maintaining ultimate creaminess. I used 1/3 cup sour cream (use more or less to taste.)

Smoked fish – 4 ounces smoked fish adds all that deliciously meaty, smoked fish flavor you’re looking for. I used smoked salmon crumbles, which I found in the seafood department at my grocery store. Feel free to use any type of smoked fish (white fish would be delicious too!) and use whole pieces or crumbles, depending on what you can find.

Lemon juice – Lemon juice adds necessary acidity to this dip. Use fresh squeezed or bottled.

Horseradish – I added prepared horseradish for flavor. A little goes a long way and quickly overpowers the flavor of the salmon, so use it sparingly. (You can always add more!)

Worcestershire sauce – I also added Worcestershire sauce, which is similar to horseradish in that a little bit goes a long way.

Spices – For spices, I used a combination of salt, pepper, garlic powder, onion powder, paprika and dried dill. Seasoned salt is also delicious… feel free to use any combination you enjoy!

Garnishes – Sliced green onions and minced parsley are the perfect garnishes for this dip. I also stirred in some green onion for flavor and texture.

how to make fish dip

Combine ingredients & mix. In a medium mixing bowl, combine softened cream cheese, sour cream, smoked fish, lemon juice horseradish, Worcestershire, and spices. Use a hand mixer to mix well. *For more texture, save half of the smoked fish to stir in after mixing.

Add onions. Stir in green onions and additional smoked fish (optional.)

Garnish & enjoy. Transfer to a serving bowl and garnish with sliced green onions and minced parsley. Serve with crackers, crostini, veggies, or any of your favorite dippers.

storage tips

Leftover Fish Dip can be stored in an airtight container in the refrigerator for up to 1 week.