Looking for a crowd-pleasing appetizer with a smoky twist? This smoked red snapper dip, loaded with creamy cheese and veggies, is the perfect dish. Using my Pitts & Spitts smoker gives the fish that extra depth of flavor, and when it’s served in a warm French bread boat, it’s a guaranteed hit.
Ingredients
- 3 red snapper fillets, scales and skin intact
- Boudreaux's Backyard Fire & Smoke Creole seasoning, to taste
- 8 oz. block cream cheese, softened
- 3/4 cup mayonnaise
- 1 small onion, finely diced
- 1/2 red bell pepper, finely diced
- 2 ribs celery, finely diced
- 1/4 cup green onions, sliced
- 1/4 cup parsley, finely chopped
- 1 8 oz. block Monterey Jack cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 loaf French bread
Directions
- Prepare the Smoker: Preheat the smoker using lump charcoal and pecan chunks for added flavor.
- Season the Fish: Generously season the red snapper fillets with Boudreaux's Backyard Fire & Smoke Creole Seasoning.
- Smoke the Fish: Smoke the filets for about 1 hour or until cooked to your desired doneness. Remove the skin and set aside.
- Make the Dip Base: In a large bowl, combine the cream cheese, mayonnaise, diced onion, bell pepper, celery, green onions, and parsley. Season to taste with more of your Creole seasoning. Mix until smooth.
- Add Cheese and Fish: Stir in 3/4 of the shredded Monterey Jack cheese, reserving the rest for later. Add the grated parmesan and the smoked fish to the mixture. Blend well.
- Prepare the Bread Boat: Cut off the top of the French bread loaf and hollow out the center. Fill the bread with the smoked fish dip. Sprinkle the remaining Monterey Jack cheese on top and add a bit more seasoning if desired. Slice the top of the loaf into bite-sized pieces.
- Smoke the Bread: Place the stuffed bread boat and sliced top pieces on the smoker at 325°F. Smoke until the bread is golden brown and the cheese is melted (about 20 minutes).
- Serve: Slice up and enjoy the smoked fish dip with the crispy, cheesy bread.
