Smoked Fish Dip Recipe

Prepare fish

If using a whole smoked mahi fillet, flake it into bite-sized pieces and remove any skin or bones. Measure 2 cups of loosely packed flaked fish.

Pulse for texture

Place the flaked smoked mahi in a food processor. Pulse 6–8 times until chunky but not pureed — you want some texture remaining. Alternatively, mash with a fork in a large bowl for a chunkier dip.

Combine base ingredients

To the processed fish, add mayonnaise, softened cream cheese, and Greek yogurt (if using). Add lemon juice, Dijon, Worcestershire sauce, hot sauce, salt, and black pepper.

Mix until smooth

Stir or pulse briefly (2–3 pulses) until the mixture is homogenous and spreadable. Taste and adjust seasoning: add more hot sauce for heat, lemon for brightness, or salt as needed.

Fold in the finely minced red onion, diced celery, chopped capers (if using), and sliced chives. Mix thoroughly so the vegetables are evenly distributed throughout the dip.

Let the dip rest in the refrigerator for at least 30 minutes to allow flavors to meld. If short on time, a 10–15 minute rest will still improve the flavors.

Transfer the smoked fish dip to a serving bowl. Garnish with chopped parsley or additional chives and a light drizzle of extra hot sauce if desired.

Arrange crackers or crostini around the bowl, and place lemon wedges on the side. Advise guests to squeeze lemon over the dip or their cracker portions and add hot sauce to taste.

Leftovers: store tightly covered in the refrigerator for up to 3 days. Stir before serving; add a splash of lemon or a spoonful of mayo if it seems dry.