Spicy Wahoo Dip Recipe

Cook and Flake Fish

If you do not have cooked wahoo on hand: season a 6–8 oz wahoo fillet lightly with salt and pepper. Heat 1 teaspoon neutral oil in a skillet over medium-high heat. Sear the fillet 2–3 minutes per side until opaque and just cooked through (internal temperature 140–145°F / 60–63°C). Let rest 3 minutes, then use two forks to flake into small bite-sized pieces. Measure 1 cup flaked for the recipe.

In a medium mixing bowl, add the softened cream cheese and whisk or beat with a fork until smooth.

Add sour cream and mayonnaise to the softened cream cheese and whisk until fully combined and slightly airy.

Stir in the lime juice to loosen the mixture and add brightness.

Fold in the finely diced red onion and minced garlic into the creamy base.

Add the seeded, finely minced fresh jalapeño and the chopped pickled jalapeño slices for layered heat and tang.

Stir in the hot sauce, smoked paprika and ground cumin until evenly distributed.

Gently fold the flaked wahoo into the cream mixture, taking care not to overwork so the fish stays in small pieces.

Add the chopped cilantro and sliced green onions and fold to combine.

Season with kosher salt and ground black pepper, tasting and adjusting—add up to another 0.25 tsp salt or a dash more hot sauce if you like it spicier.

Transfer the dip to a serving bowl. Drizzle the olive oil over the top, sprinkle the lime zest, and top with the crumbled tortilla chips or crushed crackers for texture.

Cover and chill at least 30 minutes to allow flavors to meld (up to 2 hours). Bring to near-room temperature 10–15 minutes before serving for best texture.

Serve with tortilla chips, vegetable sticks, or toasted baguette slices.