Smoked Fish Dip – #CookoutWeek (Smokin Os)

Smoked Fish Dip recipe, cold fish dip, easy smoked fish dip, no smoker needed, smoked fish, #CookoutWeek, The Saucy Southerner

Smoked Fish Dip

This recipe for Smoked Fish Dip is another great use for Smokin’ O’s (the real wood ring that transforms your gas grill into a smoker)! Also, it’s the last day of #CookoutWeek, so be sure to enter the incredible giveaway! 

I do a lot of smoking. I smoke meats of all sorts: chicken, pork, and beef. I smoke cheese. I make my own sausages and smoke them: summer sausage and Andouille. I’ve never shared any of those recipes with you before, because most people don’t have smokers.

But, now there are Smokin’ O’s! So you too can smoke foods and they could not be more simple to use. Here’s a video done by Smokin’ O’s that shows you just how easy it is to light them:

Just turn on your gas grill, place the O over a hot spot and let it set for 5-10 minutes while your grill heats. The O will begin to smoke and you’re ready to cook! That’s all! No soaking (like when using wood chips), light them and leave them. And enjoy the incredible wood-smoke flavor imparted to your food!

Using Smokin’ O’s for your grilling will not only give amazing wood-fired flavor, but with the purchase of Smokin’ O’s you’ll be supporting a small family owned business. Located in the Bitterroot Mountains of Montana, this company was started in 2010, in answer to an economic crisis that shut down the local mill. Instead of wasting trees that had been harvested for ecological reasons, Smokin’ O’s were born. Check out Smokin’ O’s story here, where you can also purchase their amazing products. Be sure to check them out on social media, too. You can follow Smokin’ O’s on Facebook, Instagram and Twitter.

Mr. Saucy and I own a fly shop and are avid fly fishermen. We head to the surf a couple of times every year to fish. While we were away recently, I used Smokin’ O’s and the gas grill of the house we rented to smoke some fish we caught to make a dip. It was so good, I knew I’d make it again and again. On that trip, we brought some of the fish we’d caught home; I used that fish for this post.

This is the recipe. I hope you’ll try it!


5.0 from 2 reviews
Smoked Fish Dip - (Smokin Os)
Prep time
Cook time
Total time
Serves: About 2 cups
  • 2 fish fillets (I used a firm white fish, but most any fish will do - or 4 ounces of already smoked fish)
  • 3 rings of Smokin' O's
  • 1 cup sour cream
  • 8 ounces cream cheese
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon Creole seasoning blend
  • 1 teaspoon dry parsley
  • ¼ teaspoon garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  1. On a gas grill, turned one side to high heat.
  2. Place one the Smokin' O over the flame to light. Once it lights, blow it out, turn the flame down to low (about 150°).
  3. Keeping the Smokin' O's ring on the lit side of the grill, place the fish fillets on a piece of foil and place them on the cold side of the grill.
  4. Smoke them for three hours. After an hour, check the Smokin' O's ring. Light and add the second ring, and repeat for the third hour.
  5. Remove the fish from the grill, allow to cool, then chop to flake.
  6. In the bowl of a food processor add the sour cream, cream cheese, lemon juice, Creole seasoning, parsley, garlic, salt and pepper and pulse until smooth.
  7. Remove the cream cheese mixture to a bowl and stir in the flaked smoked fish, stirring to combine.
  8. Serve with crackers or crudite for dipping.
You can use pre-smoked fish of any kind for this dip.

Disclaimer: While I was provided samples of Smokin’ O’s, free of charge, in order to write this post, the opinions about their products are my own and are heartfelt.

We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:

  • From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
  • From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
  • From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
  • From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
  • From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
  • From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha

As one of the bonus entries in the giveaway, leave a comment on this blog post and answer this question: What is your favorite cookout snack or dip?

This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:

a Rafflecopter giveaway

An InLinkz Link-up

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Appetizers, Dips and Spreads, Fish, Fun Food Friday, Grilling, Living in Elegant Simplicity, Picnic Fare, Saucy Southerner Recipes, Snacks. Bookmark the permalink.

7 Responses to Smoked Fish Dip – #CookoutWeek (Smokin Os)

  1. Wendy Klik says:

    My Pops used to smoke catfish and make a dip with it…..great memories.

  2. Nancy Loring says:

    I like any kind of chips for snack at a cookout.

  3. Oh wow, this looks so good! And I wish I would have made this contest! I want some Smokin’ O’s! 🙂

  4. Pingback: 101+ Summer Recipes for Your Next Cookout | The PinterTest Kitchen

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