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Timber 2 Table - Smoked Hybrid Striped Bass Fish Dip

Turn your leftover smoked hybrid striped bass into fish dip for a creamy summertime snack

Smoked Hybrid Striped Bass Fish Dip

20 Min

Prep Time





If you followed the last Timber-2-Table recipe and smoked up some tasty hybrid striped bass (or any other white flaky fish), then you might find yourself with a bit extra. That’s a good thing. It’s a versatile addition to recipes like stews and chowders, or this fish dip.

Perfect for a summer snack, a party appetizer, or even a light meal when the temperature rises, this creamy fish dip goes great on a cracker or a sandwich.

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This smoked fish dip is a fine summer snack or light meal.

Since I prefer my fish dip on the chunky side with large flakes of the smoked hybrid throughout, I mix the base ingredients first, then gently fold in the fish at the end.

Add all ingredients except the fish to a food processor.

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Add everything but the fish to a food processor and pulse until smooth.

Transfer the smooth dip to a bowl before adding the fish.

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Transfer the processed dip to a large bowl.

Gently fold in the fish if you prefer your dip chunky.

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Fold in the flaked smoked fish gently.

If you’d rather have your dip on the smoother side, add the fish to the processor at the end and give it a whirl or two just until it reaches the right consistency. Want a bit of spice in your dip? Try dicing some fresh jalapeño and adding that.


8-12 ounces smoked hybrid striped bass, flaked

8 ounces cream cheese, softened

½ cup sour cream

¼ cup mayonnaise

1 tablespoon prepared horseradish (optional)

1 teaspoon onion powder

1 teaspoon Old Bay seasoning

1 teaspoon Tajin seasoning

1 tablespoon lemon juice

Salt and fresh cracked pepper to taste

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