Smoked King Mackerel Dip

Smoked mackerel dip, y’all—it’s like fish crack for rednecks. Creamy, smoky, and so dang addictive you’ll be scoopin’ it onto crackers, toast, or even celery sticks (if you’re tryin’ to convince yourself it’s healthy). This here’s a good ol’ Southern-style version, but I threw in a couple optional upgrades in case you’re feelin’ bougie or tryin’ to impress your in-laws with all seven of your spices.

🐟 Ingredients:

• 1 cup of shredded smoked King Mackerel (skin and bones removed)
• 4 oz cream cheese (softened)
• 1/2 cup sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon prepared horseradish (optional, for kick)
• 1 teaspoon hot sauce (Crystal or Tabasco works great)
• 1 small shallot or 1/4 red onion, finely minced
• 1 tablespoon chopped fresh dill or parsley
• Salt and cracked black pepper to taste

Optional add-ins:

• 1–2 tablespoons chopped pickles or capers
• A dash of smoked paprika or Old Bay seasoning
• 1 clove garlic, finely grated

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🥣 Instructions:

1. Flake the Fish:

Use your hands or a fork to break the smoked mackerel into small chunks. Remove any stray bones.

2. Mix It Up:

In a bowl, combine cream cheese, sour cream, lemon juice, mustard, horseradish, and hot sauce. Stir until smooth.

3. Add Flavor:

Fold in the onion, herbs, and flaked mackerel. Mix until fully combined. Taste and season with salt, pepper, and any optional seasonings you like.

4. Chill (If You Can Wait):

Let it sit in the fridge for at least 30 minutes to let the flavors meld. It gets better the next day.