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Ingredients
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Dip
To Serve
Method
Dip
Prepare smoked bluefish
Check the smoked bluefish for bones and remove any skin. Flake the fish into bite-sized pieces with a fork and transfer to a medium bowl.
Soften cream cheese
If the cream cheese is not fully softened, microwave briefly in 5–8 second bursts until easily stirrable but not melted.
In the medium bowl with the flaked bluefish, add the softened cream cheese, mayonnaise, and Greek yogurt. Stir with a rubber spatula or small whisk until mostly smooth and homogenous, leaving some small bluefish flakes visible for texture.
Add lemon juice, Dijon mustard, Worcestershire sauce, and hot sauce (if using). Mix thoroughly to incorporate and taste for balance.
Fold in the chopped capers, diced dill pickles (or cornichons), sliced chives, and chopped fresh dill. Mix until evenly distributed.
Season with kosher salt and freshly ground black pepper. Taste and adjust acidity (more lemon), salt, or heat as needed.
For best flavor, cover and refrigerate the dip for at least 30 minutes to allow flavors to meld. If serving immediately, let sit 10 minutes at room temperature after chilling ingredients to slightly soften.
To Serve
Transfer the chilled dip to a serving bowl and smooth the top with a spatula.
Serve with everything crackers alongside. Recommend placing crackers on a separate platter so they remain crisp.