Smoked Trout Dip

Whip up this smoked trout dip and watch it disappear faster than you can say "Where's the party?" It's not just a dip, it's a sandwich's best friend, a cracker's soulmate, and your secret weapon for when you need to impress without the stress.

Perfect for slathering, dipping, spreading, or shamelessly spooning right out of the bowl. Go wild with your choice of trout—home-smoked, store-bought, or yes, even the canned crusader. This dip doesn’t judge; it just dazzles.

If fresh lemon or herbs aren’t on hand, no sweat—either skip them or raid your stash of dried herbs for a quick substitute.

5 from 1 vote

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Prep Time: 5

Servings: servings

Calories: 58kcal

Author: Dahn Boquist

Ingredients

8 ounces cream cheese softened
½ cup mayonnaise
¼ cup sour cream
1 to 2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
zest from 1 lemon
1 teaspoon lemon juice
2 teaspoons Worcestershire see notes
3 tablespoons fresh chopped dill
3 tablespoons fresh chopped chives
¼ to ½ teaspoon Tabasco optional
4 to 6 ounces smoked trout roughly chopped

Instructions

Place the cream cheese in a mixing bowl and stir by hand or use an electric mixer until the cheese is smooth and creamy (you can also toss everything in a food processor, if desired).
Add the rest of the ingredients and stir until well combined. Taste and add salt if needed and add additional lemon juice if desired.
Serve right away or store in the fridge for up to 3 days. Let the dip sit out for 30 minutes prior to serving so it has a chance to soften up and become spreadable.

Notes

If you need to keep this dip gluten free, look for gluten free Worcestershire or omit it if it is not available.

Variations:

Mediterranean Twist: Add chopped capers, sun-dried tomatoes, and a handful of crumbled feta cheese to the mix. Omit the smoked paprika and add a pinch of dried oregano and thyme.
Spicy Horseradish Kick: Incorporate 1 to 2 tablespoons of prepared horseradish (adjust to taste) into the dip, and increase the amount of Tabasco for an extra spicy version.
Shallot & Dijon Mix: Add 2 tablespoons of finely diced shallot or red onion and 1 tablespoon of Dijon mustard to the dip.