Let me lay it out for you—this ain’t some bland fish spread pretending to be fancy. This is a whole Bayou Baked Fish Dip, bubbling up with smoky whiting, melty cheese, bold spices, and a little slow-cooked Southern magic. The kind of dip that makes folks circle back for seconds before they even finish their first bite.
I made this one night with some broiled whiting fillets and whatever else I had in the pantry, and baby… it turned into a whole event. Between the creamy base, the kick from the green chilis, and the sweet bite of corn and olives, every scoop hits like a warm hug from the Gulf Coast.
Why You’ll Love It:
- Slow-cooked and hands-off after prep — just set it and forget it
- Broiled whiting gives it a rich, flaky bite without being fishy
- Creamy, cheesy, and spiced just right for a crowd
- Easy to make ahead and perfect for potlucks, cookouts, or cozy nights in
Tips & Twists:
- Add a splash of hot sauce or liquid smoke for deeper flavor
- Swap in flounder, cod, or any mild white fish
- Want more texture? Stir in a handful of chopped celery or red bell pepper during cooking
How to Store:
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat low and slow in the microwave or on the stovetop with a splash of milk.
Bayou Baked Fish Dip
Equipment
- 1 slow cooker
- 1 small saute pan
Ingredients
- 3 large whiting fillets, broiled (salt, smoked paprika & a touch of Cajun seasoning)
- 1 bunch green onions, diced and sautéed
- 1 (10.5 oz) can cream of celery soup
- 1 ½ cups whole milk or heavy cream
- 1 lb Monterey Jack cheese, shredded
- 1 (4 oz) can diced green chilis
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can black olives, sliced
- 1 tbsp Badia Complete seasoning
- 1 tbsp minced garlic
- 1 tsp black pepper
- 1 tbsp dried basil
- ¼ tsp ground thyme
- chips or crackers for dipping
Instructions
- Broil the Fish:Broil whiting fillets at 450°F for 12 minutes, seasoned with salt, smoked paprika, and a sprinkle of Cajun spice. Once cooled, flake with a fork.
- Sauté the Green Onions:In a skillet with a touch of oil or butter, sauté diced green onions until soft and golden. This step builds the first layer of flavor.
- Build the Dip Base:In your slow cooker, combine the sautéed green onions, cream of celery soup, milk or cream, Monterey Jack cheese, green chilis, corn, olives, garlic, and all seasonings.
- Add the Fish:Gently fold in the flaked fish. Stir well.
- Slow Cook:Cover and cook on low for 1–2 hours, stirring occasionally, until hot, bubbly, and creamy.
- Serve:Serve warm with tortilla chips, toasted bread rounds, or veggie sticks. Sprinkle with a few fresh green onions if you saved any back.
