Smoked Mackerel Dip (Recipe)

Since football and basketball season is upon us, I wanted to come up with some tasty finger foods for game day or night when there's a few guests around. One thing that tends to be popular among sports watchers are dips and crunchy accouterments. This is an easy dip that can be made ahead and kept in the fridge for up to a week. I'll even used the leftovers as a sandwich spread instead of mayo. It gives a regular sandwich a bit of extra flavor and texture.


Here's what you'll need:
8 oz. plain yogurt (I prefer Siggi's for the mild but full-bodied texture and flavor)
4 oz. cream cheese
1 filet smoked mackerel, shredded with any bones and skin removed (smoked salmon or other smoked fish can be used as well)
1/2 small apple, finely diced (I prefer to leave the skin on)
1/2 cup roughly chopped fresh cilantro, including stems
1 tbsp. dijon mustard
1 tsp. dried or fresh chives, finely chopped
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 tsp. ground pepper


Here's what you'll do:
- Add everything to a medium mixing bowl and mix well with a fork or spoon.
- If it's too thick for your liking, feel free to add a tablespoon or two of milk.
- Add salt to taste if needed. Since the smoked mackerel is salty, I usually don't need to add salt.
- Adjust any other seasoning to your liking.
- Cover and chill for at least 30 minutes to let all the flavors meld and serve with tortilla chips, veggie pieces, toasted bread, or anything else you like.
- Enjoy!