Smoked Hybrid Striped Bass Fish Dip

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.

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.

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

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

Transfer the processed dip to a large bowl.

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

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.