Horseradish adds zing, celery adds crunch and pickles add tang to this addictive cream cheese spread. We prefer to serve it with unsalted crackers or flatbread. Look for smoked whitefish at specialty groceries, or substitute another hot-smoked fish (such as salmon).

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, mash together white fish and cream cheese with a fork. Stir in celery, pickle, green onion, mayonnaise, horseradish, pickle juice and mustard until well combined.

  • Transfer mixture to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to 3 days.

Nutrition Facts

53 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 1g; cholesterol 13mg; sodium 243mg; potassium 86mg; carbohydratesg; fiberg; sugarg; protein 4g; trans fatty acidg; vitamin a 130IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12 1mcg; calcium 11mg; ironmg.


Rating: 3.0 stars
This is a good recipe. Made twice. The second time I used whipped cream cheese and light sour cream instead of mayo. I mixed all ingredients EXCEPT the smoked fish which I flaked separately and folded into the mixture. I loved the bigger pieces of fish in the spread and also added a few drops of Frank's hot sauce. I felt the dip with the lighter or fluffier ingredients lent more attention to the smoked fish.