Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Smoked Mackerel Dip
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 128
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 94 mg
Smoked mackerel is an unexpected, but welcome, addition to this creamy appetizer dip. It can be made a few days in advance of your party — just remove it from the fridge about 30 minutes before serving to let it come back to room temperature. Use any leftovers as a topping for bagels or toast!
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 128
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 39 mg
- Sodium
- 94 mg
Ingredients
Directions
- Pulse the cream cheese, sour cream, lemon juice, pickled jalapeno brine and Old Bay in a food processor until smooth. Add the smoked mackerel and pulse just to combine.
- Transfer the cream cheese mixture to a bowl. Fold in the red bell pepper, celery, chives and pickled jalapenos. Transfer to a serving bowl for dipping, top with more chives and serve with the crudites.
