Catch of the Day: 6 Fish Dips You Have to Make in Your Kitchen
The days are getting shorter and our summer nights are numbered, but that’s why it’s more important than ever to cook up iconic summer dishes while we still can. Right now, we’re eating as much fresh fish as we can get our hands on, and we’re hoping you aren’t forgetting about your fish dips. Fresh fish tastes just as good mixed with seasoning and served on crackers and chips as it does eaten on its own, and if you’re looking to go the appetizer route, fish dips are all the rave. Serve ‘em up while it’s hot, and squash those seafood cravings while you still can.
1. Smoked Bluefish Pâté
First up is a seemingly sophisticated dip from Food and Wine that is luckily a cinch to make. As long as you can get your hands on some bluefish, you’re good to go, so cast your rod in the water and get going. And even if you aren’t a fisherman yourself, you can easily find smoked bluefish at the grocer, and then all you need to do is mix it with some cream cheese, seasonings, and Worcestershire sauce, and you’re golden. Say yes to this seafood on a cracker.
- 8 ounces cream cheese, softened
- 1 tablespoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped parsley
- 1/2 medium red onion, minced
- 4 to 6 dashes of hot sauce
- 1/4 cup minced chives
- 1/2 pound skinless, boneless smoked bluefish, flaked
- Toasts or crackers, for serving
Directions: In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and half of the chives. Fold the smoked bluefish into the cream cheese mixture. Sprinkle the remaining chives on top and serve with toasts.
2. Baked Crab Dip
Another fan favorite is this Baked Crab Dip from Epicurious. Fresh crab meat is good on its own, and when served hot with panko and a handful of seasonings, it’s really something you’ll go to bed dreaming about. We promise this dip is one worth preheating your oven for.
- 6 oz/170 g fresh crabmeat, well drained
- 1/2 cup/75 g diced red pepper/capsicum
- 1/2 cup/25 g finely chopped fresh flat-leaf parsley
- 3 tbsp snipped fresh chives
- 1/2 cup/120 ml reduced-fat mayonnaise
- 4 oz/115 g whipped cream cheese
- 1 1/2 tbsp fresh lemon juice
- 1/2 tsp hot sauce, such as Tabasco
- 1/4 cup/20 g panko (Japanese bread crumbs)
- 1/2 tsp grated lemon zest
Directions: Place the crabmeat in a medium bowl and flake with your fingers. Stir in the bell pepper/capsicum, parsley, and chives. Using a rubber spatula, gently stir in the mayonnaise, cream cheese, lemon juice, and hot sauce. Transfer to a 1-quart shallow baking dish. In a small bowl, combine the panko and lemon zest.
Position a rack in the upper third of the oven and preheat the oven to 425 degrees Fahrenheit. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot.
3. Smoked Salmon Dip
You knew salmon had to make an appearance on this list, too, and that’s where this recipe from Bon Appetit comes in. Smoked Salmon Dip in all its glory – you might not even need a cracker for this appetizer. This Smoked Salmon Dip is also different than the other dishes on this list because it enlists protein-packed Greek yogurt to amp up its creaminess, rather than cream cheese, so although we hate to admit it, not only is this dip delicious, it’s also a bit nutritious.
- 2/3 cup crème fraîche
- 2/3 cup plain Greek-style yogurt
- 4 teaspoons Prepared Horseradish, or store-bought (white)
- 1 pound thinly sliced smoked salmon
- 2 tablespoons thinly sliced chives plus more
- Kosher salt and freshly ground black pepper
- 1 lemon
- Pumpernickel toasts, flatbread crisps, or bagel chips
Directions: Whisk first 3 ingredients in a small bowl until well blended. Place salmon in a food processor; pulse just a few seconds at a time until salmon is reduced to pea-sized pieces. Add salmon and 2 tablespoons chives to crème fraîche mixture; fold to incorporate. Season to taste with salt and pepper. Using a vegetable peeler, remove zest from lemon (yellow part only). Cut lengthwise into thin strips. Garnish dip with lemon zest and 2-inch long pieces of fresh chives. Serve with pumpernickel toasts.
4. Cheesy Shrimp Dip
Speaking of nutritious, that, this Cheesy Shrimp Dip is not, but it is cheesy, and for some people, that’s just as important. We have Paula Deen to thank for this recipe that helps us get in our dairy serving for the day, and as long as you have 10 minutes of time for prep work, this formula promises to make a seasoned seafood chef out of you. When a recipe calls for fresh fish, two types of cheeses, butter, and sour cream, you just know it’s going to be good.
- 1/4 cup butter
- 2/3 cup chopped red bell pepper
- 1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
- 1/3 cup sliced green onions
- 1 cup sour cream
- 1 cup shredded Parmesan
- 1 cup shredded mozzarella
- 1/2 cup mayonnaise
- Pinch salt
- Pinch cracked black pepper
- Assorted crackers, for serving
Directions: Preheat the oven to 350 degrees Fahrenheit. In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.
5. Tuna and Caper Dip
Don’t forget about tuna. It deserves an honorable mention on this savory seafood list, too, and this Tuna and Caper Dip from Martha Stewart earns it the No. 5 distinction. The nice thing about tuna is that it is simple, comes in a can, and mixes well with just about anything. Anchovies and capers, included. Arm yourself with those two ingredients, tuna, and some herbs. Tuna and Caper Dip comes together in just one dish, and promises to make little to no mess.
- 1 can (5 ounces) tuna packed in oil, drained
- 1/3 cup sour cream
- 1/4 cup chopped fresh parsley leaves
- 2 teaspoon capers, rinsed, drained, and chopped
- 2 anchovies, chopped
- 1 teaspoon fresh lemon juice
- Pinch of red-pepper flakes
- Coarse salt and ground pepper
Directions: In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper.
6. Cod, Artichoke, and White Bean Dip
Rounding out our list is this Cod, Artichoke, and White Bean Dip formula from My Recipes. Enlisting cod, and some of our favorite healthy veggies, there’s no reason to feel any guilt when you indulge in this dish. Cod, Artichoke, and White Bean Dip comes together in no time, and is the perfect treat to celebrate the end of summer. You don’t even need any kind of cream or dairy for this dip – just good extra-virgin olive oil.
- 1 large garlic clove, coarsely chopped
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons extra-virgin olive oil
- 1 (14-ounce) can artichoke hearts, rinsed and drained
- 1 (15-ounce) can white or navy beans, rinsed and drained
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 pound cod or other mild white fish, cooked
- Salt, to taste
- Freshly ground black pepper, to taste
- Garnish: fresh lemon slices, fresh rosemary sprigs
Directions: Process garlic and 1 teaspoon rosemary in a food processor until finely chopped. Add olive oil and next 5 ingredients; process until smooth, stopping to scrape down sides. Add cod, salt, and black pepper; pulse just until well blended. Garnish, if desired.