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Ingredients
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Smoked Mahi-Mahi Dip
To Serve
Method
Smoked Mahi-Mahi Dip
Prepare fish
If your smoked mahi-mahi comes in large pieces, check for bones and remove any skin. Using your hands or two forks, flake the smoked mahi-mahi into small bite-sized flakes until you have about 2 cups. Transfer to a medium mixing bowl.
Soften base
In a separate large bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a hand mixer or sturdy whisk to blend until smooth and homogenous, scraping the sides of the bowl; this creates a creamy base that will bind the fish.
Add flavor components
To the cream mixture add the lemon juice, Dijon mustard, Worcestershire sauce, chopped capers, finely minced red onion, minced chives, chopped parsley, hot sauce (if using), black pepper, and sea salt. Stir with a rubber spatula until evenly distributed.
Combine fish and base
Fold the flaked smoked mahi-mahi into the seasoned cream cheese mixture using a spatula. Fold gently until the fish is evenly distributed but still maintains some texture; avoid over-stirring to keep flakes intact.
Adjust seasoning and texture
Taste the dip and adjust salt, pepper, lemon, or hot sauce to preference. If the dip feels too thick, stir in up to 1-2 tablespoons of milk or extra sour cream to reach desired spreadable consistency.
Chill to meld flavors
Cover the bowl with plastic wrap or transfer the dip to an airtight container. Chill in the refrigerator for at least 30 minutes, preferably 1–2 hours, to let flavors meld and the dip firm up slightly.
Finish and serve
Before serving, transfer dip to a serving bowl, drizzle the olive oil over the top and sprinkle extra chopped chives or parsley. Serve chilled or at cool room temperature with crackers and lemon wedges on the side.
To Serve