This Smoked Catfish Dip is a flavorful Louisiana appetizer perfect for gatherings and casual entertaining. Catfish is infused with bold, smoky flavor using apple wood chips on the stovetop, then shredded and mixed with cream cheese, lemon juice, fresh herbs, and spices. Served with crackers, cucumber slices, and red bell pepper, this creamy dip captures the essence of Louisiana flavor with every bite. Whether you’re hosting a party or adding something special to your snack table, this dip is a crowd-pleaser you’ll want to make again and again.
Smoked Catfish Dip
Makes 2 cups
Ingredients
- ¾ cup apple wood chips (4 ounces)
- 1½ teaspoons lemon zest
- ½ teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- 1 (12-ounce) catfish fillet, skinned
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- Crackers, thinly sliced cucumber, and sliced red bell pepper, to serve
- Garnish: chopped fresh dill, lemon zest, lemon wedges
Instructions
- In a large bowl, place wood chips and enough water to cover. Let soak for at least 30 minutes. Drain well. Place wood chips in an even layer in a roasting pan. Top with a wire rack; spray with cooking spray.
- In a small bowl, stir together lemon zest, ¼ teaspoon salt, and ¼ teaspoon black pepper. Season catfish with zest mixture, and place on prepared rack.
- Place center of roasting pan over a large burner; heat over high heat until chips begin to smoke. Cover tightly with foil; reduce heat to low, and cook for 30 minutes. Turn off heat, and let cool for 30 minutes. Using 2 forks, shred catfish.
- In a medium bowl, combine smoked catfish, cream cheese, dill, parsley, lemon juice, remaining ¼ teaspoon salt, and remaining ¼ teaspoon black pepper. Serve with crackers, cucumber, and bell pepper. Garnish with dill, lemon zest, and lemon wedges, if desired.
