A Trout Dip Love Story
This dip is inspired by one of my favorite markets in Chicago, where I first tried a smoked trout dip. My husband and I bought it for a picnic and we were scraping the bottom of the dish because it was so good. A year later, I was still thinking about how delicious it was and needed to create my own version of it. I added some white beans for additional texture and protein, threw in some of my favorite seasoning and flavors, like fresh dill and everything bagel seasoning, and before we knew it we had a new household obsession.
We absolutely demolished this dip because it is so addictive. It’s the perfect amount of salty, smokey, creamy, savory, everything you want to put on a cracker. It will be the perfect party appetizer or to bring to our next summer picnic.
Tips for Making A Delicious Smoked Trout and White Bean Dip
If you plan on making this smoked trout and white bean dip, here are a few tips to make sure it’s as delicious as possible:
- When using canned beans, be sure to give them a really good rinse before using them. Cooked beans will have starchy sugars left on them that can be difficult to digest (hence the clever jingle we all grew up with). Giving them a good rinse can help reduce any potential tummy issues!
- If you loooove pickles and gherkins like I do, feel free to up the amount you add to this dip. The proportions I outlined were to please the general public, but an extra scoop will help appease the pickle-lover in you.
- I’ve called for great northern beans in this recipe, but any white bean will be work great! Feel free to experiment with cannellini, navy beans, or any other white bean of your choice.
- This can be made a day in advance and tastes just as good the next day. Just store in an airtight container and/or cover with plastic wrap to keep the dip fresh.
- If you don’t have a good processor, you can alternatively use a hand mixer or stand mixer, or high speed blender. For either, you may need to give the dip a good stir midway through and the texture may be more coarse. It will still be delicious, just may require a little bit more work!
Recipe Deep Dive
I say this often, but this recipe genuinely couldn’t be easier. It’s essentially a “throw everything in and go” type of recipe meaning you can go from the kitchen to the party in a matter of minutes.
To begin, add the great northern beans, smoked trout filet, cream cheese, and greek yogurt to the bowl of a food processor. Pulse on high until the beans are pureed, the trout is broken down, and all of the ingredients have melded together. Add the roughly chopped gherkins and everything bagel seasoning to the dip and pulse a few more times until they are thoroughly mixed in.
Transfer the dip into a serving bowl and top with chopped fresh dill. The dill adds a perfect freshness that pairs well with the smoked trout and gherkin flavor. Serve with your favorite crackers and enjoy!
If you give this recipe a try, be sure to tag @lauralovestocook on Instagram and let me know how it turned out. I can’t wait to see what you think!
Smoked Trout and White Bean Everything Dip
Description
A tasty dip with smoked trout, savory northern white beans, tangy gherkins, and salty everything season. It’s easily pulled together and makes for an incredibly tasty snack!
Ingredients
Instructions
-
In a food processor, add the rinsed great northern beans, filet of smoked trout, 8 oz of cream cheese, and ⅓ cup of greek yogurt. Pulse on high until all ingredients are combined and the trout and beans are broken down, about 1-2 minutes.
-
Add the ¼ cup roughly chopped gherkins and 1 tablespoon of everything bagel seasoning. Pulse on high until the seasoning is evenly distributed.
-
Use a silicone spatula to transfer the dip into a serving bowl. Top with chopped fresh dill to garnish as desired.
-
Either serve immediately or cover with plastic wrap in an air-tight container and refrigerate until ready to eat. Serve with your favorite cracker and enjoy!
