It’s almost Super Bowl Sunday and it’s time to make a spicy dip that all the family will enjoy, whether your team wins or not!
Start with equal parts creamy base such as cream cheese and sour cream and any leftover cooked fish you might have. (So if you’ve got about a cup of leftover salmon, start with about a cup of cream cheese, etc.)
Once you’ve got your creamy base, it’s time to liven it up and thin it out a bit with some flavorings. What I mean is lemon juice, lime juice, hot sauce, or vinegar. Then you need to add some salt, and some spices if you like. Then add some chopped fresh herbs, and/or chopped green onions or red onion. Add some grated citrus zest or grated garlic if you like. You can essentially add whatever you want—just stir those ingredients in and taste as you go.
Any leftover cooked fish you have on hand will work—my personal favorites for dips are Forever Oceans™ Kanpachi (Amberjack) or smoked trout. You can use cooked tuna or mackerel for a stronger flavor, or any flaky white fish like cod, flounder, halibut, or sea bass for a milder flavor. If you want it creamier, add a dollop of olive oil mayo.
Taste and presentation are everything, so taste, taste, taste to make sure you have the right amount of seasoning and spiciness. But it’s also about making it look appealing. So spoon your dip into a nice bowl, swirl the top with the back of a spoon, and sprinkle some green onions or dust with spice, or even sprinkle with torn herb leaves…this adds just an extra level of excitement to your finished creation. Then put out a pile of crunchy vegetables, crackers, toasted bread or some chips and get ready to take credit for an amazing original Forever Oceans spicy fish dip.
4oz cream cheese
4oz sour cream
1 small bell red pepper, roughly chopped
2 tablespoons finely chopped jalapeno pepper
1 stick finely chopped celery
½ small white onion, peeled and finely chopped
4 shakes Worcestershire sauce
1 tablespoon hot sauce (you choose, also add more if you want to fire things up a little more)
8oz cooked Forever Oceans Yellowtail (or salmon, trout or your favorite cooked fish)
½ lemon juice of (if needed)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 green onion, roughly chopped
Lots and lots of fresh veggies or crackers, for serving
Combine the cream cheese, sour cream, bell pepper, jalapeño, celery, onion, Worcestershire and hot sauce by hand or in a food processor and mix until smooth.
Break up the fish and stir until just mixed but not mushy, taste then season with salt and pepper, if needed.
Chill for 1 hour before serving, sprinkle over chopped green onions. Serve with fresh raw vegetables and crackers.
Recipe: Chef Mark Allison