White Creek Farm’s Smoked Trout Dip

Recipe from Mike Searcy
White Creek Farms of Indiana



10 min

Prep Time

10 min



  • 10 - 12 ounces smoked trout
  • 8 ounces cream cheese (block)
  • 1 cup sour cream
  • 4 Tbsp chopped green onion (green tops)
  • 2 Tbsp fresh squeezed lemon juice
  • Fresh ground pepper to taste
  • 2 dashes of hot sauce or more for an extra kick


In a mixing bowl combine cream cheese, sour cream, and lemon juice. Mix until smooth. Remove skin from smoked trout fillets and crumble. Add smoke trout crumbles and the remaining ingredients to the cream cheese mixture and mix to desired texture. Serve with club crackers, pita points, or toasted bagels. Store in the refrigerator.