When a social gathering is afoot, dips never fail to rise to the occasion. This swipe- and scoop-friendly appetizer can be prepared and served in a variety of temperatures, consistencies, and flavor profiles. Needless to say, there’s a dip out there for every palate and every occasion. With this list of recipes curated from beloved local restaurants, you’re bound to be the headliner at the next tailgate or any other event where bringing a shareable dish is imperative.
Photography by Rich Smith
Public House
“This dip is a great shared item for a party or a potluck. It’s also a nice snack to have in the fridge. I have been known to spread it on sourdough bread, add a slice of heirloom tomato, and enjoy it as a sandwich.” – Andy Hunter, Chef
Makes 8 servings
Ingredients
For the dip:
1 lb. smoked trout (either store-bought with skin removed OR make your own with Chef Andy’s Smoked Trout Cure)
¼ cup red onion, finely diced
¼ cup celery, finely diced
½ cup sour cream
¼ cup mayonnaise
1 Tbsp. fresh lemon juice
Freshly ground black pepper, to taste
For the smoked trout cure:
1 ½ cups kosher salt
1 cup sugar
Zest of 2 lemons
Zest of 2 limes
1 Tbsp. caraway seeds
1 Tbsp. dill seeds
1 Tbsp. Szechuan peppercorns
5 lbs. fresh trout filets
Directions
For the dip:
Remove all the skin from the smoked trout and place the meat in a large bowl. Add the onion, celery, sour cream, and mayonnaise, and gently fold together. Be careful not to break up all of the trout. Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed. Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.
For the smoked trout cure:
Combine all ingredients except trout and mix well. Generously sprinkle both sides of the trout filets with the salt cure, making sure to use all of the salt mixture. Place the trout in a non-reactive container, cover with plastic wrap, and refrigerate for 4 hours. While the trout is curing, prepare your smoker. After 4 hours, rinse the remaining cure off of the trout and smoke for 30 minutes or until cooked through. The skin should pull away from the flesh very easily. Cool the trout in the refrigerator.
Smoker (if you don't have a smoker, you can use store-bought smoked trout)
Ingredients
For smoked trout cure:
1 ½cupskosher salt
1cupsugar
Zest of 2 lemons
Zest of 2 limes
1Tbsp.caraway seeds
1Tbsp.dill seeds
1Tbsp.Szechuan peppercorns
5lbs.fresh trout filets
For dip:
1lb.smoked trout(prepared using the provided smoked trout cure recipe OR store-bought with the skin removed)
¼cupred onion, finely diced
¼cupcelary, finely diced
½cupsour cream
¼cupmayonnaise
1Tbsp.fresh lemon juice
Freshly ground black pepper, to taste
Instructions
For smoked trout cure:
Combine all ingredients except trout and mix well.
Generously sprinkle both sides of the trout filets with the salt cure, making sure to use all of the salt mixture.
Place the trout in a non-reactive container, cover with plastic wrap, and refrigerate for 4 hours. While the trout is curing, prepare your smoker.
After 4 hours, rinse the remaining cure off of the trout and smoke for 30 minutes or until cooked through. The skin should pull away from the flesh very easily.
Cool the trout in the refrigerator.
For dip:
Remove all the skin from the smoked trout and place the meat in a large bowl.
Add the onion, celery, sour cream, and mayonnaise, and gently fold together. Be careful not to break up all of the trout.
Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed.
Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.
Keyword Appetizer, Dip, Fish, Public House, Smoked Trout, Spread, Trout
