Smoked Catfish Dip

 

by Melissa Cookston

 

2 pounds boneless catfish filets

2 tablespoons BBQ seasoning

8 ounces cream cheese, at room temp

1 cup sour cream

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoons diced red bell pepper

2 tablespoons diced green onion

2 tablespoons Cajun seasoning

1 tablespoon lemon juice

1 tablespoon Hungarian paprika

1/2 tablespoon Ancho chili powder

Prepare a smoker to run at 250 degrees F with apple or cherry wood.

 

Season catfish with BBQ seasoning, oil grates and place catfish in smoker. Cook until it reaches 145 degrees F, then remove and cool.

 

In the bowl of a mixer, add cream cheese, sour cream, and all other ingredients except for catfish. Turn mixer on medium and mix four minutes, scraping sides occasionally.

 

Add catfish and mix for 2 minutes or until catfish is well incorporated. Remove from mixer, refrigerate for at least 30 minutes before serving.

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