This smoked fish dip with cream cheese makes a great appetizer or easy snack idea for parties. It is rich and creamy and no one would know that it is made from kipper snacks. Yes this decadent spread is made with canned fish!! It is low carb, when served with celery sticks or vegetable batons and keeps well for several days. You can prepare it in advance and is simple to make with a food processor.
How to make smoked fish dip with cream cheese
If you have a food processor this smoked fish dip/spread is so simple and so quick. Especially when you use my secret ingredient. Kipper snacks!
These little canned kippers give this smoked fish dip so much flavor and all of the work has been done for you. You just open up the can, drain away the oil/brine and you are ready to go. The bones have been removed and although there is some skin left, I don’t worry about removing it as that is a fiddly job! And the food processor makes quick work of it.
KIPPER SNACKS??? Really?
Yes!!! I know. So many people ask how do we eat kipper snacks and here is the answer…in a smoked fish dip/spread.
For this recipe you will need two of the individual kipper snack cans or one of the larger ones.
Kipper snacks are also called canned kippers or smoked canned kippers.
Which kipper snacks to use?
I use John West canned kippers or Polar kipper snacks. But this recipe works just as well with King Oscar kipper snacks.
John West and Polar come in larger cans, so you will only need one can. But King Oscar comes in individual sizes so you will need 2 cans (Polar also do an individual size).
The beauty of this recipe is that any kipper snack/canned kipper will work.
How do I use the Kipper snacks?
Canned kippers just need to be drained and then they are ready to use.
They don’t look amazingly appetizing when you first open the can, but I promise this smoked fish dip will transform those kippers into something decadent and delicious.
Don’t worry about trying to remove the skin. It is a super fiddly job and it blends up perfectly in the food processor.
How to make Smoked Fish Dip with Cream Cheese.
You need just 5 ingredients to make this smoked fish dip. Canned Kippers/kipper snacks, cream cheese, sour cream, lemon zest and black pepper.
Once you have drained the kippers, throw everything into a food processor and whizz until you have a smooth silky dip.
You might want to check your seasonings as some kippers are packed in oil and will be less salty than those packed in brine. I don’t usually need to add salt to my dip, but this is all down to personal taste.
What to serve with your smoked fish dip.
I could eat this with a spoon! But to keep it elegant and party like, serve the dip with celery batons and some toast points (you can get my step by step guide to perfect toast points here).
Remove the dip/spread from the fridge for 30 minutes before serving. This allows it to get to room temperature and have a dip-able consistency.
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Smoked Fish Dip with Cream Cheese
- 2 cans kipper snacks - see note 1 for sizings
- 1/2 cup cream cheese
- 2 tbsp sour cream
- pinch black pepper
- 1/4 tsp lemon zest
- toast points
- vegetable batons
- Drain the kipper snacks and place the fillets into the food processor.
- Add in the remaining ingredients and process until your dip is super smooth.
- Serve immediately or refrigerate until needed.
- To serve remove the dip from the fridge for at least 30 minutes before serving.
- Serve with toast points or as a low carb option celery/carrot or bell pepper batons.
Small packets approximately 3.25oz and the larger packets are around 6.7oz
This recipe calls for 1 large packet or 2 smaller packets.
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