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Smoked Catfish Dip - Creamy, Smoky, and Perfect for Sharing

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Smoked catfish (about 12 ounces), skin and bones removed, flaked
  • Cream cheese (8 ounces), softened
  • Sour cream (1/2 cup) or full-fat Greek yogurt
  • Mayonnaise (2–3 tablespoons), for richness
  • Fresh lemon juice (2 tablespoons) and zest from 1 lemon
  • Dijon mustard (1 teaspoon)
  • Hot sauce (a few dashes) or 1/4 teaspoon cayenne, to taste
  • Smoked paprika (1/2 teaspoon)
  • Garlic (1 small clove), finely grated or minced
  • Red onion or shallot (2 tablespoons), very finely minced
  • Fresh herbs (3 tablespoons), such as dill, parsley, or chives, chopped
  • Celery (2 tablespoons), finely diced, optional for crunch
  • Kosher salt and black pepper, to taste
  • Olive oil (1 teaspoon), optional for gloss
  • To serve: crackers, toasted baguette, pita chips, cucumber rounds, carrot sticks, or celery sticks

Method
 

  1. Prep the catfish. If you’re using pre-smoked catfish, pull off the skin and any bones, then flake the meat into bite-size pieces. Aim for a mix of small flakes and a few larger pieces for texture.
  2. Soften the base. In a mixing bowl, add cream cheese. Let it sit at room temperature for 15–20 minutes, or microwave in 10-second bursts until soft and easily spreadable.
  3. Blend the creamy mix. Add sour cream, mayonnaise, lemon juice, lemon zest, Dijon, hot sauce, smoked paprika, and garlic. Mix until smooth. Taste and adjust the lemon or hot sauce if needed.
  4. Add aromatics and herbs. Stir in red onion or shallot, chopped herbs, and celery if using. These bring brightness and texture.
  5. Fold in the fish. Gently fold in the smoked catfish with a spatula. Don’t overmix; you want some visible flakes. Season with salt and pepper. If the fish is salty, go light on the salt.
  6. Adjust texture. If it’s too thick, add a spoonful of sour cream. If it’s too loose, chill it for 30 minutes to firm up, or add a bit more cream cheese.
  7. Chill to meld flavors. Cover and refrigerate for at least 1 hour. This step deepens the smoky, lemony flavor and helps the dip set.
  8. Finish and serve. Drizzle with a tiny bit of olive oil and an extra pinch of smoked paprika. Top with more chopped chives or dill. Serve chilled with your favorite dippers.