Before my guests arrive, I like to set out some nibbles to start our dinner party. We serve cocktails, mocktails, or wine, have some snacks, and catch up before we sit down to our meal. Smoked trout dip is creamy, slightly allium-y, smoky, and herby. My guests who haven't tried it are always a bit skeptical at first, then delighted by how delicious it is. It's so easy to make and a special little nibble to start your evening.

Recipe Type

Nibbles to Start a Meal

Time: 15 minutes + 2 hours of chilling
Servings: 2½ cups of dip

Ingredients

½ cup (4 oz.) cream cheese, at room temperature
½ cup mayonnaise
½ cup sour cream
4 oz. smoked trout, flaked or shredded
2 tablespoons finely chopped fresh herbs you like or have on hand (I think parsley, scallions, chives, dill, thyme, and tarragon are all great in this dip), plus more for garnish
2 tablespoons finely diced shallot (about 1 medium shallot)
Zest and juice of 1 lemon
1 teaspoon garlic powder
½ teaspoon ground chili powder
½ teaspoon Cajun seasoning (I like Slap Ya Mama Hot)
1 teaspoon MSG (optional)
Salt and pepper, to taste

For serving:

Buttery crackers and/or thick-cut potato chips

Instructions

In a medium mixing bowl, whisk together the cream cheese, mayonnaise, and sour cream until smooth.

Add the smoked trout to the bowl. I like to flake or shred it with my hands. Then add the fresh herbs, finely diced shallot, lemon zest and juice, and seasonings.

Mix everything together with a fork and taste. The smoked trout is already pretty salty, so be sure to taste before adding any additional salt. Then season with salt and pepper to taste.

Cover and refrigerate the dip for at least 2 hours before serving. I love serving it with buttery crackers (a Ritz cracker is my favorite) and/or thick-cut potato chips. If you'd like, garnish the dip with a sprinkle of finely chopped chives or scallions before serving.