Block Island Smoked Bluefish Dip
  • ½ cup sour cream
  • ½ cup block-style cream cheese, softened (4 ounces, half of an 8-ounce block)
  • 2 Tablespoons whipping cream
  • 1-1/2 Tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 2 Tablespoons chopped fresh dill
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Old Bay Seasoning
  • 4 drops hot pepper sauce
  • 1 pound smoked bluefish or smoked whitefish, flaked with a fork
  • 2 Tablespoons chopped fresh chives for garnish, or fresh dill sprigs
  • Rye crackers, assorted fresh vegetables, and/or toasted baguette slices for serving
  1. Beat together the first ten ingredients (sour cream through hot pepper sauce) until well-blended, Fold in all but about a half-cup of the fish into dip.
  2. Transfer to a serving bowl and garnish the top with reserved fish pieces, and chives or dill sprigs, Serve with rye crackers, vegetables, or toasted baguette slices.
Recipe by The Culinary Cellar at