Serve this crowd-pleasing Easy Creamy Smoked Whitefish Dip at all of your summer parties. Made with freshly smoked fish, mayonnaise, cream cheese, and a handful of seasonings, the tangy and smoky dip pairs beautifully with an array of crackers and vegetables.
In a food processor, add cream cheese, mayonnaise, lemon juice and zest, Worcestershire sauce, smoked paprika and blend until smooth.
Add fish, finely chopped red onion and freshly chopped dill and pulse until combined. You want it to stay a little chunky or make it smooth if you prefer that consistency.
Remove to a bowl, top with a sprinkle of smoked paprika and dill fronds. Serve with veggies, crackers or toasted baguette.
Notes
To Store: Store the leftover dip in an airtight container in the fridge for up to 1 week.