Smoked mackerel is an unexpected, but welcome, addition to this creamy appetizer dip. It can be made a few days in advance of your party — just remove it from the fridge about 30 minutes before serving to let it come back to room temperature. Use any leftovers as a topping for bagels or toast!
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 ounces softened cream cheese
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons chopped pickled jalapenos, plus 2 tablespoons brine
- 1 teaspoon Old Bay seasoning blend
- 1 4-ounce tin smoked mackerel, drained
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped celery
- 2 tablespoons chopped chives, plus more for topping
- Crudites, for serving
Instructions
- Pulse the cream cheese, sour cream, lemon juice, pickled jalapeno brine and Old Bay in a food processor until smooth. Add the smoked mackerel and pulse just to combine.
- Transfer the cream cheese mixture to a bowl. Fold in the red bell pepper, celery, chives and pickled jalapenos. Transfer to a serving bowl for dipping, top with more chives and serve with the crudites.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 128 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 39 mg |
| Sodium | 94 mg |
| Serving Size | 1 of 6 servings |
| Calories | 128 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 39 mg |
| Sodium | 94 mg |