Smoked Fish Dip with Greek Yogurt
Smoked fish can usually be found at any fish market and most of the seafood counters at our local grocery stores. To make your own, marinate strips of fish in a teriyaki style marinade for two days and smoke for about 2-3 hours at 170-180 degrees. Use can also cheat and use liquid smoke and an oven.
1 pound Smoked Fish
8oz. Fat Free Greek Yogurt
8oz. Cream Cheese
1/2 cup Water
2 Tablespoons Fresh Lemon Juice
1/4 Jalapeno, seeds & veins removed, finely diced
1/4 cup Green Onion, chopped
1/4 cup Cilantro, chopped (optional)
1 clove Garlic, mashed
1 Tablespoon Onion Powder
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Salt (or to taste)
Dash black pepper
Dash Cayenne pepper
1. Cut smoked fish into small pieces and pulse in a food processor until finely shredded. Remove fish from food processor into place into a large bowl.
2. Blend the remaining ingredients in the food processor and until smooth and add to processed fish.
3. Mix well and adjust salt as needed. Will last up to a week in the fridge. Great with cut veggies like carrots and cucumber