Yooper Smoked Fish Dip

Name: Yooper Smoked Fish Dip
Prep time: 10 min
Total time: 10 min
Yield: 8-10 serving(s)
Ingredients: 1/2-3/4 lb shredded smoked whitefish (any type of smoked fish should work); 8 ounces cream cheese, softened. I microwaved for 25 seconds to soften; 2 teaspoons lemon juice; 1/4 teaspoon garlic pepper seasoning; 2 tablespoons finely chopped sweet onions; 1 tablespoon prepared horseradish; 3 tablespoons sour cream; 2 tablespoons mayonnaise

Submitted by Guava Girl

"We got some great smoked whitefish from a local place and wanted to make a dip. Here is the result. It was a hit with our guests."

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photo by Anonymous

Ready In:: 10mins
Ingredients:: 8
Serves:: 8-10

ingredients

¹⁄₂ - ³⁄₄ lb shredded smoked whitefish (any type of smoked fish should work)
8 ounces cream cheese, softened. I microwaved for 25 seconds to soften
2 teaspoons lemon juice
¹⁄₄ teaspoon garlic pepper seasoning
2 tablespoons finely chopped sweet onions
1 tablespoon prepared horseradish
3 tablespoons sour cream
2 tablespoons mayonnaise

directions

Mix all ingredients to desired consistency.
Chill and enjoy.

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Reviews

Delicious and easy to make. It's more complex than some of the other recipes put there, but not a challenge to create.

Anonymous
I used 1/2# of smoked herring. It was wonderful.

Maxine G.
Great recipe! I made this with leftover fish we smoked for a party. It was a combination of tuna and salmon. The fish was already seasoned and smoked with a mix of Mr. Yoshida, Old Bay, and Tony Chacheres Creole seasoning. Therefore I omitted the garlic pepper seasoning and added just the garlic. I also added a few dashes of Worcestershire sauce, Tabasco, and chili pepper for zip. Really great so don't be afraid to use left over fish from something else! This is good serves on crackers and any kind of raw veggie! This recipe is a keeper!
RacingChef
We were out of sour cream but had buttermilk and added it instead. Delicious! We caught a freshwater drum which most people throw back. After our fishing trip on Sunday we ended up with a keeper and had no idea what we had caught. Very mild fish with good texture. We will be making this again with sour cream!

Vicky P.
The horseradish is the key here. I followed the recipe exactly the first time I made it. (loved it) The second time I did a variation. I had whitefish salad in the house. Added a little less cream cheese. No Mayo and just a small amount of sour cream. It may have even been better. Definitely easier due to not having to take the bones out of the whitefish. I served it with diced cucumbers, chopped tomatoes (both minus the seeds) and tostito scoops. Yum. Thank you. Next time I may just try it hot.

LAURIE W.