There’s something special about gathering around with friends and family to share a classic Southern appetizer like Smoked Trout Dip. It’s creamy, smoky, and packed with bold flavors that remind me of lazy Sunday afternoons on the porch.
This recipe is perfect for any occasion, whether it’s a holiday gathering or a casual game night. Smoked Trout Dip has become a go-to dish in my home, offering that unmistakable charm only Southern food can provide.
A Southern food classic
Southern cuisine is all about comfort, flavor, and hospitality. Growing up, I remember how my grandmother always had a spread of dips and snacks ready whenever guests dropped by. Smoked Trout Dip wasn’t just a recipe—it was an experience.
The tangy notes of horseradish, the richness of cream cheese, and the savory smokiness of the trout all came together to create something unforgettable. I learned to make this dish from her, and now it’s my way of sharing a piece of that Southern tradition with others.
Ingredients
- 8 oz. Cream Cheese
- 1/2 cup Sour Cream
- 1/2 teaspoon White Pepper
- 1 Tablespoon Old Bay Seasoning
- 1 Tablespoon Horseradish
- 1 Tablespoon Lemon Juice
- 1 1/2 teaspoon Louisiana Hot Sauce
- 1 1/2 teaspoon Tabasco Sauce
- 1 Tablespoon Capers
- 1 1/2 Tablespoons Pickle Relish
- 3/4 cup Sliced Green Onion (white and green parts)
- 8 oz. Smoked Trout (skin removed and flaked)
How to make Smoked Trout Dip
Making Smoked Trout Dip is straightforward and enjoyable. First, blend the cream cheese, sour cream, and seasonings in a food processor until smooth and creamy. This creates the base of the dip, where all the flavors come alive.
Once blended, stir in the capers, relish, green onions, and flaked smoked trout by hand to keep their texture intact. The result is a creamy dip loaded with smoky, tangy, and savory notes that everyone will love.
Serving suggestions
Serve this Smoked Trout Dip with buttery crackers, toasted baguette slices, or fresh vegetables like celery and carrot sticks. Pair it with a platter of Southern classics like deviled eggs and pimento cheese for a complete appetizer spread. It’s also delicious as a sandwich spread or a topping for baked potatoes.
Storage tips
If you have leftovers, store the dip in an airtight container in the refrigerator for up to three days. Stir it well before serving, and enjoy it chilled or at room temperature. For the best flavor, avoid freezing the dip as the texture may change.
Southern farewell
Smoked Trout Dip brings together the best of Southern hospitality and rich, bold flavors. It’s more than just a recipe—it’s a way to share love and tradition with those around you.
I hope this dish becomes as much a favorite in your home as it is in mine. Gather your ingredients, whip up a batch, and enjoy a little taste of the South.
This recipe comes to us from Lingering Shade.
Smoked Trout Dip
Equipment
- Food processor
- Mixing Bowl
- Spatula or spoon
- Serving bowl or dish
- Storage container
Ingredients
- 8 oz. Cream Cheese
- 1/2 cup Sour Cream
- 1/2 teaspoon White Pepper
- 1 Tablespoon Old Bay Seasoning
- 1 Tablespoon Horseradish
- 1 Tablespoon Lemon Juice
- 1 1/2 teaspoon Louisiana Hot Sauce
- 1 1/2 teaspoon Tabasco Sauce
- 1 Tablespoon Capers
- 1 1/2 Tablespoons Pickle Relish
- 3/4 cup Sliced Green Onion white and green parts
- 8 oz. Smoked Trout skin removed and flaked
Instructions
- Place the cream cheese, sour cream, white pepper, Old Bay seasoning, horseradish, lemon juice, Louisiana hot sauce, and Tabasco sauce in the bowl of a food processor. Blend the mixture until smooth and creamy.
- Transfer the blended base into a mixing bowl. Add the capers, pickle relish, sliced green onions, and flaked smoked trout. Stir everything together gently until the ingredients are evenly distributed.
- Pour the dip into a serving bowl or storage container. Cover and chill in the refrigerator for at least an hour to let the flavors meld. Serve with your choice of crackers, bread, or vegetables. Enjoy this Smoked Trout Dip as the perfect Southern-inspired appetizer that brings everyone together.
