The first time I had smoked catfish dip was at a backyard gathering in Florida, and I can still remember how quickly the bowl disappeared. There’s something about that rich smokiness paired with the creaminess of the dip that keeps people going back for more. Now that I live far from the coast, I make this recipe at home whenever I want to bring a little Southern comfort to the table.
What I love most is that it’s both rustic and elegant—it fits in just as easily at a casual cookout as it does on a holiday appetizer spread. If you set this out with a stack of crackers and a bottle of hot sauce, don’t expect leftovers.
Why You’ll Want to Make This
Smoked fish dips can be found in restaurants up and down the Gulf Coast, but making it at home is not only doable, it’s rewarding. Catfish takes on smoke beautifully—it absorbs all that flavor while still staying firm enough to chop into a dip. Once mixed with cream cheese, mayo, a little lemon, and a hit of Old Bay, it becomes something bold and addictive.
I’ve tried this recipe with salmon and bass too, but catfish adds a mild sweetness that balances the creamy, tangy base perfectly. It’s a recipe I keep coming back to because it’s dependable, flavorful, and always a crowd-pleaser.
Ingredients with Notes from My Kitchen
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Smoked Catfish: This is the star. If you don’t have your own smoker, you can sometimes find smoked catfish at local fish markets. Otherwise, smoked salmon or trout are great substitutes.
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Cream Cheese & Mayonnaise: This combo makes the base rich but still fluffy. I sometimes go a little heavier on cream cheese if I want it thicker for spreading on bagels.
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Red Onion & Celery: Add crunch and freshness—don’t skip these, they balance the creaminess.
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Lemon Juice: Brightens everything up. Fresh lemon is best here.
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Horseradish & Dijon Mustard: These add a subtle kick without overpowering the fish.
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Old Bay Seasoning: My wife swears it makes everything better, and honestly, she’s right. It ties all the flavors together.
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Hot Sauce & Worcestershire: These round things out with heat and depth. I keep the hot sauce on the table too, since everyone likes a different level of spice.
How I Put It Together
Making this dip is straightforward:
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Whisk together the mayo, cream cheese, onion, celery, lemon juice, Dijon mustard, horseradish, Worcestershire, Old Bay, and hot sauce until smooth.
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Chop the smoked catfish finely. I prefer using a sharp knife instead of a food processor—it keeps the texture nice and flaky instead of mushy.
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Fold the fish into the creamy mixture until well combined.
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Chill for at least a couple of hours if you can. The flavors mingle and get even better.
This dip actually improves with time, so making it the day before a party is a smart move.
Tips for the Best Results
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Use freshly smoked fish if possible. It makes all the difference. Even a small backyard smoker does wonders for catfish.
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Don’t over-mix. You want little bits of fish throughout, not a paste.
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Adjust seasoning to taste. After chilling, I often add another shake of Old Bay or a few more dashes of hot sauce.
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Serve with something crunchy. Crackers are classic, but tortilla chips, celery sticks, or even toasted baguette slices work beautifully.
Serving Suggestions
This smoked catfish dip is made for sharing. I usually set it out with a big platter of crackers and sliced veggies. It also makes an excellent sandwich spread—try it on toasted bread with lettuce and tomato for a smoky fish sandwich.
For a more casual setup, I bring it to tailgates and BBQs with pretzels and kettle chips. On fancier nights, I spoon it into a ramekin, drizzle a little olive oil on top, and serve it with crostini.
Storage and Make Ahead Tips
This dip keeps well in the fridge for up to 3 days, and the flavor actually deepens as it sits. Store it in an airtight container to keep it fresh. I wouldn’t recommend freezing it since the dairy can separate once thawed.
If you’re prepping for a party, make the dip a day in advance. Just give it a quick stir before serving to refresh the texture.
FAQs
Can I use store-bought smoked fish?
Yes, if you can’t smoke your own catfish, store-bought smoked salmon or trout works great.
Can I make this dip spicier?
Absolutely. Just add more hot sauce or even a pinch of cayenne for extra heat.
What crackers pair best with this dip?
Ritz, saltines, or water crackers are classics. For sturdier options, pita chips or pretzel crisps hold up well.
Do I need to chill the dip before serving?
It’s best if you do—at least 2 hours in the fridge lets the flavors meld.
Can I use light cream cheese or mayo?
Yes, lighter versions work fine, but the dip won’t be quite as rich.
Smoked Catfish Dip
This Smoked Catfish Dip is creamy, smoky, and full of flavor.
Ingredients
- 8 ounces smoked catfish (skinless and boneless), finely chopped
- 4 ounces cream cheese, softened
- ⅓ cup mayonnaise
- 1 celery stalk, finely diced
- 2 tablespoons diced red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish (creamy style)
- 1 tablespoon fresh lemon juice (about ½ lemon)
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon Old Bay seasoning
- Additional Old Bay or hot sauce, to taste
Instructions
- In a medium mixing bowl, combine cream cheese, mayonnaise, lemon juice, Dijon mustard, horseradish, hot sauce, Worcestershire, Old Bay, red onion, celery, and parsley. Mix until smooth and well blended.
- Finely chop the smoked catfish and gently fold it into the creamy mixture until evenly distributed.
- For best flavor, cover and chill for at least 2 hours before serving (though it can be enjoyed right away).
- Serve cold with crackers, fresh vegetables, or alongside extra hot sauce and Old Bay seasoning for an added punch.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 158Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 37mgSodium 272mgCarbohydrates 2gFiber 0gSugar 1gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Smoked catfish dip is one of those recipes that carries a bit of nostalgia for me—it reminds me of warm evenings near the water and meals shared with friends. It’s smoky, creamy, and just a little zesty, making it the kind of appetizer that disappears quickly at any gathering.
If you’ve never made a smoked fish dip before, this one is the perfect place to start. Once you try it, you’ll understand why it’s been a favorite for so many families across the South.
