Bayou Baked Fish Dip
Whip up this bold and creamy Bayou Baked Fish Dip with broiled whiting, green chilis, sweet corn, sautéed green onions, and Monterey Jack cheese. A true Southern-style crowd-pleaser!
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.