Buffalo Fish Dip

March 28, 2024

Instructions

White fish, raw, Gulf of Maine,9 ounces
Yogurt, plain16 ounces
Cream cheese18 ounces
Hot sauce12 ounces
Parsley, dried1 tablespoon
Ranch dressing12 ounces
Cheese, cheddar, shredded16 ounces

For Topping:

Cheese, cheddar, shredded4 ounces
Onion, scallions, thinly sliced4 ounces

Ingredients

  1. Place fish in a full sized 4 inch steam table pan. Cover.
  2. Preheat oven to 375 ℉.
  3. Bake fish for 20 minutes or until internal temperature reaches 145 ℉.
  4. In a large pan, mix yogurt, cream cheese, hot sauce, parsley, ranch dressing and cheddar cheese. Whisk well to combine.Tip: place cream cheese in warmer for 15 minutes to make it easier to blend.
  5. Fold fish in with buffalo sauce until well mixed.Note: fish will flake and fall apart at this point.
  6. Spray a full sized 2 inch steam table pan with cooking spray. Add mixture in an even layer.
  7. Immediately top with additional cheese and sprinkle with scallions. Cover dip and allow cheese to melt.
  8. Serve 4 ounces of dip with suggested sides.
  9. CCP: hold warm, above 135 ℉ for service.

Recipe Notes

One serving: 4 ounces

Serving suggestion: serve with tortilla chips, celery and carrot sticks. 

Best Fish to Use: Hake, pollock or haddock