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; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 13 mg cholesterol; 243 mg sodium. 86 mg potassium; 0 g carbohydrates; 0 g fiber; 0 g sugar; 4 g protein; 0 g trans fatty acid; 130 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 1 mcg vitamin b12; 11 mg calcium; 0 mg iron;


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.