Smoked Mackerel Dip

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 to 6 servings
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!



  1. 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.
  2. 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.