The BEST Fish Dip - oven or smoker

This is the absolute best way to use leftover fish - OR freshly cooked fish. It uses basic kitchen staples and people that don't even like fish enjoy this dip. You can pair this with crackers, chips, veggies or baked pita chips. The BEST Fish Dip is so good with Northern Pike, but it can also be made with trout, salmon, walleye, catfish, crappie, perch - virtually any species. It can be made in the oven or in the smoker. Pro tip - if you own a smoker, smoke the fish and the dip to really level it up.

Jump to Recipe

This rich, savoury dip is a crowd-pleaser that combines flaky fish with creamy cheeses, fresh dill, and bold seasonings. It’s perfect as an appetizer or snack, served warm with crackers, pita chips, or fresh vegetables.

• 1 lb cooked fish – trout, pike, catfish, or walleye; fully cooked, deboned, skinned, and shredded into small flakes
• 6 sprigs fresh dill, finely chopped
• ½ cup mayonnaise
• 4 oz cream cheese, softened to room temperature
• ½ small onion, finely diced
• 1 tbsp Worcestershire sauce
• 1 cup cheddar cheese, shredded, divided into two portions
• 1 tsp salt and 1 tsp freshly ground black pepper (or to taste)
• 3 tbsp smoked paprika
• 2 tbsp lemon juice
• 1 tbsp onion powder

Instructions

Preheat your smoker to 200℉ for a deep smoky flavour, or set your oven to 350℉ for a quicker bake.

In a large mixing bowl, combine the shredded fish, dill, mayonnaise, softened cream cheese, diced onion, Worcestershire sauce, half of the shredded cheddar, salt, pepper, smoked paprika, lemon juice, and onion powder. Mix until everything is well incorporated into a smooth, even dip.

Transfer the mixture into an oven-safe or smoker-safe baking dish, spreading it evenly.

Sprinkle the remaining cheddar cheese over the top to create a bubbly, golden crust.

Smoke for 30 minutes for a deeper flavour, or bake in the oven for 15 minutes, until hot and the cheese is melted.

Remove from heat and allow to cool slightly before serving.