This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia.
Smoked fish dip is much-loved throughout the Gulf states, including on the Georgia coast. No one really knows where the dip originated, but Florida takes claim for catapulting it into popularity. South Floridian Ted Peters is unanimously credited with bringing smoked fish to the masses after World War II; he insisted on smoking his fish out front of his restaurant to entice hungry passersby, and it worked. Ted’s wife, Ellen, created the restaurant’s signature dip. More than 70 years later, Ted Peters Famous Smoked Fish still stands in St. Petersburg, Florida — it’s still run by Ted’s family and still a cash-only establishment.
Inspired by the dips at Georgia’s Southern Soul Barbeque, this smoked fish dip recipe diverges from Ted Peters’ quite a bit. Here, you won’t find any onions, celery, or sweet relish. Instead, we rely on fresh lemon juice, Dijon mustard, horseradish, Old Bay, Worcestershire, and a touch of hot sauce for our version’s incredible flavor. A combination of mayonnaise and whipped cream cheese provides a luscious texture — be sure to use Duke’s mayonnaise for the most authentic taste.
Oily fish are best for smoking because they’re less prone to drying out. Ted Peters uses mahi-mahi and mullet in their fish dip; we recommend amberjack, Spanish mackerel, trout, or cobia. However, this dip can be customized with your favorite smoked seafood in the refrigerated section of the seafood counter or from local smokehouses.
Ingredients
- 1/2 cup mayonnaise (such as Duke’s)
- 1/2 cup whipped cream cheese spread, at room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons refrigerated prepared horseradish
- 1/2 teaspoon hot sauce (such as Texas Pete), plus more for serving
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay Seasoning
- 8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)
- Saltine crackers, for serving
Directions
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Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
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Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.
