Smoked Fish Dip Recipe
Blended smoked fish with jalapeños and tomatoes, served with homemade pita chips
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Ingredients
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Smoked Fish Dip
Pita Chips
Garnish
Method
Smoked Fish Dip
Prepare the fish
If your smoked fish is in large pieces, remove any skin and bones and flake it with a fork until you have about 2 cups. If using refrigerated smoked fish, check for dryness; briefly steam or microwave (30–45 seconds) to moisten if excessively dry, then cool slightly.
Blend base
In a food processor, add the softened cream cheese, sour cream, mayonnaise, dijon mustard, lime juice and olive oil. Pulse until smooth and creamy, scraping down the sides as needed (about 20–30 seconds).
Combine fish and aromatics
Add the flaked smoked fish to the food processor and pulse 4–6 times until incorporated but still slightly chunky. Transfer mixture to a mixing bowl.
Fold in fresh ingredients
Fold the diced tomato, chopped jalapeño, green onions, chopped cilantro, smoked paprika and hot sauce (if using) into the bowl. Stir gently to combine so you retain some tomato and jalapeño texture.
Season and adjust
Taste and add kosher salt and freshly ground black pepper as needed. If the dip is too thick, stir in up to 1–2 tablespoons of water or additional sour cream to reach desired consistency. Chill for at least 30 minutes to let flavors meld (optional but recommended).
Pita Chips
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Separate each pita pocket into two thin rounds by slicing along the seam. Cut each round into 8 wedges to create chip shapes.
Place pita wedges in a bowl. Drizzle with 2 tablespoons olive oil and sprinkle with garlic powder, smoked paprika and kosher salt. Toss until evenly coated.
Arrange pita wedges in a single layer on the prepared baking sheet, leaving a little space between pieces. Bake for 8–12 minutes, flipping once halfway through, until golden brown and crisp. Watch closely to avoid burning. Remove and cool on a rack.
To Serve
Transfer the chilled smoked fish dip to a serving bowl. Garnish with extra cilantro leaves, diced tomato, and thinly sliced jalapeño if desired. Serve with warm or room-temperature pita chips and lime wedges on the side.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Re-crisp pita chips in a 350°F (175°C) oven for 5 minutes if needed.