Creamy Smoked Fish Fillet Dip
Prep 20 mins Cook 1 hr 30 mins
- 1 pound firm fleshed white fish, (tilapia, basa, cod) fillets
- Kansas City Style blend,
- 8-ounce tub whipped cream cheese
- ¼ cup mayonnaise
- 6 green onions, white and green parts sliced thinly
- 1 tablespoon Louisiana hot sauce
- ½ lemon, zested
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Prepare your BBQ to cook indirectly at 225°F using medium pecan wood for smoke flavor.
Cut the fillets in half and season lightly with the Kansas City Style Blend. Smoke for 1 to 1½ hours, depending on thickness of fillet until very firm. Transfer to a plate to cool.
Cover and refrigerate until chilled.
In a large bowl, break the fish into small pieces and set aside.
In a medium bowl, combine the cream cheese, mayonnaise, most of the green onions (reserving some tops for garnish), the hot sauce, lemon zest, salt, and pepper. Mix well.
Pour the cream cheese over the fish and fold gently until combined. Cover with plastic wrap and refrigerate for at least 1 hour.
To serve, transfer the spread to a bowl and top with the reserved green onion tops for garnish. Serve with a hearty cracker.
Best the next day!
Note: Try this recipe with any of our blends!