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Hallelujah! This Dairy-, Egg- and Gluten-Free Smoked Fish Dip answers the prayers of those with dairy, egg and gluten allergies — like ME!
There are a few staple menu items you’ll find at just about every restaurant in South Florida, and one of them is fish dip. Whether it’s served with carrots and celery sticks, toasted bread, tortilla chips or crackers, it’s something you’ll have the option to order almost every time you go out to eat. In the past, it’s been a go-to for me. Something easy to snack on and share with others, always delicious, and filling enough without being too heavy. Some of my favorites can be found at Deck 84, Oceans 234, Park Tavern and Benny’s on the Beach. Unfortunately, I can’t have any of these anymore. Traditional fish dip includes mayonnaise, which has egg in it. Some recipes also call for cream cheese, yogurt or another form of dairy to give it a creamy consistency. In an effort to quell the fish dip cravings I’d been having, I needed to find an alternative.
Thankfully alternative is an all-too-popular term out in the market these days. People are constantly looking for dairy-free, egg-free, and gluten-free alternatives, which makes it so much easier to find products to help us recreate recipes at home to adhere to our own personal preferences. In my quest for an alternative that fits all three of these things, I found Just Mayo. In comparing it to other vegan mayos, I liked the nutritional stats and list of ingredients for this particular brand much better. I kept things super simple and added just three additional ingredients to the smoked fish (I recommend using some kind of smoked white fish, find it at your local fish market) and Just Mayo — jalapeño, lime and cilantro. All you need is a food processor and you’re good to go!
Dairy-, Egg- and Gluten-Free Smoked Fish Dip is seriously one of the easiest, most crowd-pleasing recipes I’ve ever made, and it is 100% going into my regular rotation of party friendly dishes. Serve it with plantain chips, pita bread, crostini, crackers, veggies or just eat it with a spoon — the options are endless!
- 1 pound smoked white fish
- 1 cup Just Mayo
- 3 tablespoons cilantro, rough chop
- 1 lime, juice and zest
- 1 jalapeño, diced fine
- ½ teaspoon salt
- Cut or break up the smoked fish into medium-sized pieces.
- Combine smoked fish, Just Mayo, cilantro, lime juice and zest, jalapeño and salt and pulse until the dip is your preferred consistency.