South Florida Smoked Fish Dip has been one of the most popular recipes on my blog from the very beginning. When friends come to visit, they ask me to make this for them, and then ask me to make a second batch to take home with them. I historically used to make this dip with smoked Marlin, which is how I learned to make this from my neighbor, a Native South Floridian. However, it is not easy to find smoked Marlin, in fact it is really only available to those who have friends who do the occasional Charter Deep Sea fishing trip. For this reason, I am bringing you my South Florida Smoked Fish Dip made with Smoked Tuna. It is still awesome don’t worry, and retains that dense, meaty goodness that the smoked Marlin did.
For those of you who have been to different parts of Florida, you’ll see that our Smoked Fish Dip can be made with smoked mackerel, amberjack- whatever is local to those parts.
So, if you want to impress your friends for Superbowl this year, or need to bring an app to a party-make this dip. Expect them to ask you for the recipe! You can keep it low carb by skipping the crackers and using celery and carrots as your vehicle for dip scooping.Print
- 6–8 ounces smoked tuna, skin remonved, meat chopped in coarsely (so as not to burn out the motor on your food processor!)
- 1/2 block neufchatel cream cheese (neufchatel is lower in fat and you can’t tell the difference in this recipe)
- 2 jalapenos
- juice of one lime
- 1 tablespoon old bay seasoning
- 1/4 cup light mayo (or less, depending on how wet your mixture is and how well it is blending)
- salt, pepper to taste
- 1 tablespoon lime zest
Puree all ingredients together in a food processor. The fish is dense so you”ll need to add a little bit at a time to make sure it mixes uniformly in the food processor. I like to make mine almost whipped so it is great for scooping up on crackers.
There is reason my friends call this dip “crack dip”. You will not be able to pull yourself away from the bowl! Enjoy!