- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 52 mg
- Sodium
- 1098 mg
When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 242
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 22 g
- Cholesterol
- 52 mg
- Sodium
- 1098 mg
Ingredients
Directions
- Remove the bones from the fish and flake into large pieces. Set aside.
- Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
- Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.
