The dish to eat in Jupiter · United States

Smoked fish dip

Name: Smoked fish dip, the South Florida way
Yield: 6
Cuisine: United States
Ingredients: 12 oz (340 g) smoked fish such as mahi, kingfish, wahoo or trout, skin and bones removed; 4 oz (115 g) cream cheese, softened; 1/3 cup (80 g) mayonnaise; 2 tbsp sour cream; 1 tbsp fresh lemon juice, plus more to taste; 1 tsp Worcestershire sauce; 1 tsp hot sauce, plus more to serve; 1/2 tsp Old Bay seasoning; 1 small celery rib, very finely diced; 2 tbsp very finely diced red onion; 1 tbsp chopped fresh dill or parsley; Freshly ground black pepper; Saltine crackers or tortilla chips, sliced jalapeños, pickled vegetables and lemon wedges, to serve

Photo: USFWS Southeast, Public domain, via Wikimedia Commons · source

Smoked local fish whipped with cream cheese, lemon and hot sauce, eaten with crackers.

Every fish shack and tiki bar in Jupiter puts smoked fish dip on the table first. At Little Moir's it comes with pickled vegetables and tortilla chips. Order it before you even look at the fish of the day.

Where to eat it Cook it at home Have a chef cook it at home

Where to eat it: the best three in Jupiter

Little Moir's Food Shack
US-1 at Indiantown Rd
Order: Smoked fish dip with pickled vegetables and tortilla chips
Jupiter's readers' pick for best restaurant and best seafood three years running.
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Little Moir's Sweet Fish
West Jupiter
Order: Smoked fish dip, then the fish of the day
The family's newest kitchen, voted best new restaurant of 2026, serves the same dip.
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Hook'd
East Indiantown Rd
Order: The Key West smoked fish dip
A casual seafood counter that puts a Key West-style dip near the top of its menu.
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All three are on Chef Amazing’s list The best smoked fish dip in Jupiter, which you can save and take with you.

Cook it at home: Smoked fish dip, the South Florida way

Serves 6Time 20 min, plus 1 hr to chill

Florida fish shacks make this with whatever came off the smoker: mahi, kingfish, wahoo or mullet. Any firm, mild smoked fish works, and smoked trout from the store is a fine stand-in. Flake the fish by hand so it keeps some texture, and let the dip sit an hour before serving so the smoke spreads through it.

Pans and tools

Two mixing bowls
Fork
Chef's knife and board

You’ll need

12 oz (340 g) smoked fish such as mahi, kingfish, wahoo or trout, skin and bones removed
4 oz (115 g) cream cheese, softened
1/3 cup (80 g) mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice, plus more to taste
1 tsp Worcestershire sauce
1 tsp hot sauce, plus more to serve
1/2 tsp Old Bay seasoning
1 small celery rib, very finely diced
2 tbsp very finely diced red onion
1 tbsp chopped fresh dill or parsley
Freshly ground black pepper
Saltine crackers or tortilla chips, sliced jalapeños, pickled vegetables and lemon wedges, to serve

Steps

Flake the fish with your fingers into a bowl, feeling for any pin bones as you go. Leave some pieces the size of a fingernail.
In a second bowl, beat the cream cheese, mayonnaise and sour cream with a fork until smooth.
Stir in the lemon juice, Worcestershire, hot sauce and Old Bay.
Fold in the fish, celery, onion and dill. Stop when it is mixed, not a paste.
Taste and add pepper, more lemon or more hot sauce. Smoked fish is salty, so it rarely needs salt.
Cover and chill for at least 1 hour, up to 2 days.
Serve cold with crackers or chips, jalapeño slices, pickled vegetables and lemon wedges.

Chef’s tips

For a smoother dip, pulse half the fish with the cream cheese mixture in a food processor and fold in the rest by hand.

A little smoked paprika helps if your fish is lightly smoked.

Keep it cold on the table and eat it within 2 days.

Contains: ['fish', 'dairy', 'egg'].

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