Smoked Trout Dip

I love dip. I love it with chips, crackers, veggies, and even spread on my favorite bread or toast. This recipe will be the first of a few dips/spreads in the coming weeks. The holidays are coming, so be sure to try them out when you’re hosting company. Or just whip one up to elevate your next girl dinner!

Smoked fish is a great dip ingredient. It mixes well with the typical dip ingredients mayo and cream cheese, and is a a little more exciting than ranch. This dip recipe has a few more ingredients than I often have the patience for, but it sure beats a dip made from some mix.

Be sure to check out the notes for extra info & ingredient substitutions. And please, let me know if you try it!

Smoked Trout Dip

Ingredients:

1/2 C Mayonnaise

1/2 C Cream Cheese, softened to room temperature

1 TBL Lemon Juice

1 Tbl Dijon Mustard

2 tsp Horseradish

1/2 tsp Coconut Aminos (can also use Soy Sauce)

8 oz Smoked Trout

1 Tbl Parsley, chopped

Directions:

PIN ME FOR LATER!

Combine Mayonnaise, Cream Cheese, Lemon Juice, Dijon, Horseradish, and Coconut Aminos in a bowl.

In a small bowl, crumble or mash the Smoked Trout with a fork, and add into the other Ingredients.

Stir in the Parsley.

Chill and serve.

Notes:

• This does better with smoked trout that is NOT canned. If it’s canned, and comes in oil, you may want to rinse and/or drain it a bit so it doesn’t alter the dip consistency.

• You could easily change out the trout for salmon or another smoked fish (but see note above if it’s canned).

• Soy Sauce can be used instead of the Coconut Aminos.