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Ingredients
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Smoked Catfish Dip
Method
Smoked Catfish Dip
Prepare the catfish
Flake the smoked catfish into bite-size pieces with your hands or two forks, removing any small bones. Aim for a mix of small flakes and a few larger pieces for texture. Measure out 12 oz by weight.
Soften cream cheese
If your cream cheese is cold, microwave it for 10–15 seconds (or leave at room temperature 30–60 minutes) until easily spreadable but not melted.
Combine base ingredients
In a medium mixing bowl, beat the softened cream cheese with the mayonnaise and sour cream until smooth and homogenous. Stir in the lemon juice, Dijon mustard, Worcestershire sauce, hot sauce (start with 2 tsp), smoked paprika, granulated garlic, kosher salt, and black pepper until evenly distributed.
Fold in fish and aromatics
Gently fold the flaked smoked catfish, sliced green onions (reserve about 1 tsp for garnish), minced jalapeño (if using), and chopped parsley into the creamy base. Taste and adjust seasoning—add more hot sauce, salt, or lemon juice as desired.
Adjust texture and heat
If the dip is too thick, thin with up to 1–2 tablespoons of milk or additional sour cream, adding 1 teaspoon at a time until you reach a spreadable consistency. If you prefer more heat, stir in up to another 1–2 teaspoons of hot sauce or finely chopped pickled jalapeño.
Optional warm version
For a warm dip: transfer the mixture to an oven-safe shallow dish (about 1 quart). Drizzle the top lightly with 1 tablespoon melted butter. Bake in a preheated 350°F (175°C) oven for 12–15 minutes, until warmed through and edges bubble slightly. Do not overbake—you want it hot but still creamy. Alternatively, microwave in 30-second bursts, stirring between, until heated (about 1–2 minutes depending on microwave).
Chill for flavors (cold version)
For best flavor in the cold version, cover and refrigerate at least 30 minutes to allow flavors to meld. Bring to room temperature 10–15 minutes before serving for best texture.
Serve
Transfer dip to a serving bowl. Garnish with the reserved chopped green onion and additional parsley. Drizzle extra hot sauce over the top if desired. Serve with saltine crackers on the side and extra hot sauce for guests to add to taste.