Smoked Mahi Dip Platter Recipe

Prepare cream base

In a medium bowl, beat the softened cream cheese until smooth with a whisk or hand mixer. Add the mayonnaise and sour cream and mix until fully combined and creamy.

Add flavorings

Stir in the lemon juice, Dijon mustard, minced garlic, minced shallot, chopped dill, chopped capers, and hot sauce (if using). Mix until evenly distributed.

Fold in mahi

Gently fold the flaked smoked mahi-mahi into the cream mixture using a rubber spatula so the fish stays in flakes. Taste and season with salt and freshly ground black pepper, adjusting lemon or hot sauce if desired.

Chill

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let flavors meld. If you need it sooner, 15 minutes will still be fine but flavor will be less integrated.

Transfer the chilled dip to a shallow serving bowl. Smooth the top, sprinkle the lemon zest over the surface, arrange a few dill sprigs on top, and drizzle the olive oil lightly around the edge if desired.

Prepare vegetables

Wash and dry all vegetables. Slice cucumber into rounds, cut carrots into sticks, slice red bell pepper into thin strips, halve cherry tomatoes, and halve radishes. Arrange attractively on a platter in small piles.

Toast crostini (if not pre-toasted)

Preheat oven to 400°F (200°C). Slice a baguette into 1/4-inch slices, brush lightly with olive oil, place on a baking sheet and toast 6–8 minutes until golden and crisp. Cool on a rack.

Arrange platter

Place the bowl of smoked mahi dip in the center of a large platter or board. Surround it with the prepared vegetables, crackers, and crostini. Garnish with extra dill sprigs and a wedge of lemon on the side if desired. Serve chilled or at cool room temperature.