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Smoked Fish Dip With Spinach

This Smoked Fish Dip With Spinach brings two deliciously creamy dips together. It's easy to make, and it's perfect for entertaining! (Idle time of two hours to sit in the fridge is suggested for maximum flavor.)
Course Appetizer, Snack
Cuisine Pescetarian
Prep Time 10 minutes
Total Time 2 hours
Author Killing Thyme


  • 6.5 oz King Oscar Kipper Snacks, divided (two tins, drained)
  • 1/4 cup mayonnaise
  • 1/3 cup sour cream
  • 1 TBSP shredded Parmesan cheese
  • 1 tsp Worcestershire sauce
  • 1 tsp fresh lemon juice
  • 1/2 cup cooked spinach (see notes)
  • 1 scallion, thinly sliced
  • Kosher salt and cracked black pepper, to taste


  • Roughly chop *half* of the Kipper Snacks and throw them into a blender or food processor along with the mayo, sour cream, parmesan, Worcestershire sauce, and lemon juice. Blend until smooth and transfer to a bowl or container.
  • Mince the other half of the Kipper Snacks and toss them into the dip. This gives the dip some texture and nice smokey bits of fish.
  • Add the cooked and drained spinach into the dip, and then add the sliced scallion. Season with salt and pepper, mix thoroughly, and taste. Season to adjust.
  • Cover and place in the fridge for at least two hours, or up to a day in advance before serving. The dip is fine once made, but allowing the flavors to settle promises a tastier, smokier dip, and it will be worth the wait :)


*Idle time is two hours for refrigeration prior to serving. This is suggested so the flavors can set and be much, much tastier!
*For the cooked spinach, I simply used a 10 oz package of frozen chopped spinach. I cooked it as per the packages instructions, drained it thoroughly to rid of all the water, and added 1/2 a cup to the dip. I packed the rest up in a container and used it in a pasta dish later in the week. If you double this recipe for a large party, use the entire package.