It seems like every Floridian has their own take on smoked fish dip—and this one might just become your new go-to. Our **Smoked Fish Dip** brings together rich, flaky smoked fish with a creamy base and just the right crunch from fresh veggies. Seasoned with All-Purp and Fin & Fowl, it hits every note—smoky, tangy, savory, and bold.
Whether you’re using your own smoked catch or snagging some from your local market, this is a Florida fish dip recipe you’ll make again and again. Perfect for backyard BBQs, beach days, or anytime snacking.
Yields: 10 Servings | Prep Time: 15 Minutes | Total Time: 25 Minutes
INGREDIENTS:
2 cups smoked fish
¼ cup mayonnaise
¼ cup sour cream
¼ cup whipped cream cheese
1 celery rib, finely diced
1 carrot, finely diced
2 small sweet peppers (red/orange), finely diced
2–3 drops Worcestershire sauce
2 tbsp green onion whites, minced
Juice of half a lemon
1 tbsp All-Purp
1 tbsp Fin & Fowl
1 | Place half the smoked fish in a food processor and pulse 2–3 times until it breaks into fine flakes.
2 | Rough chop the other half of the smoked fish into medium chunks for texture.
3 | In a large bowl, combine all the smoked fish with the remaining ingredients. Stir thoroughly to combine.
4 | Adjust the texture: add more cream cheese to thicken or extra seasoning to taste.
5 | Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to meld.
6 | Serve chilled with crackers, celery sticks, carrot sticks, or tortilla chips.
💣 Pro Tips for Next-Level Fish Dip:- Use quality smoked fish: Mullet, mahi, or amberjack all bring strong flavor and texture.
- Whipped cream cheese blends easier: Keeps the dip light and spreadable.
- Let it rest: The flavor gets bolder and more balanced after a few hours in the fridge.
- Bold BBQ seasoning: Powered by All-Purp and Fin & Fowl, it’s smoky, herby, and unforgettable.
- Perfect Florida party food: Authentic, local, and made for sunshine snacking.
- Quick and customizable: Adjust texture, spice, and fish to make it your own.