Smoked Whitefish and Cream Cheese Dip
- Total Time: 15 mins
- Yield: 6 servings 1x
Description
This dip is great served piping hot or chilled in the refrigerator. And if you can’t find smoked whitefish, smoked trout stands in nicely.
Ingredients
- 1 1/2 cups (360 ml) flaked smoked whitefish filet
- 2 coves garlic, minced
- 3 tbsp (45 ml) miracle whip
- 1/4 cup (60 ml) sour cream
- 1-2 tbsp minced chives
- 6 oz (170 g) cream cheese, room temperature
- 1 generous handful panko breadcrumbs
Instructions
- Preheat oven to 375*F.
- Blend all ingredients except for the breadcrumbs together in a large bowl. Scrape into oven-proof serving dish, approximately 6” by 4”.
- Scatter the top with an even layer of breadcrumbs and lightly drizzle with olive oil.
- Place in the oven for 10 minutes, until the cream cheese has started to bubble around the edges of the bowl, then broil on high for 1-3 minutes, keeping a close eye to make sure the breadcrumbs don’t blacken.
- Remove from the oven when the crumbs have turned a golden brown color. Serve hot with chips, crackers or sliced vegetables.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
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Frequently Asked Questions
What if I cannot find smoked whitefish?
The excerpt says smoked trout stands in nicely. Use 1 1/2 cups (360 ml) of flaked smoked trout in place of the whitefish — both are cold-smoked freshwater fish with a similar flavour profile.
Can this dip be served cold instead of hot?
Yes — the excerpt says this dip is great served piping hot or chilled in the refrigerator. To serve cold, skip the oven step and refrigerate the assembled dip until ready. To serve hot, bake at 375°F for 10 minutes until bubbling around the edges, then broil 1-3 minutes until the panko breadcrumbs are golden brown.
How do I keep the breadcrumb topping from burning under the broiler?
The recipe says to watch the dip closely during the 1-3 minutes under the broiler and remove it as soon as the panko turns golden brown. The window between golden and blackened is short, so do not step away from the oven. 
