Catfish Dip

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Catfish Dip

  • 2 pounds U.S. Farm-Raised Catfish Fillets

  • 2 quarts water

  • ½ cup liquid crab boil

  • 2 tablespoons salt

  • 1 (8-ounce) package cream cheese, softened

  • 1 (8-ounce) container sour cream

  • ½ cup mayonnaise

  • 1 tablespoon Worcestershire

  • 2 teaspoons dried dill weed

  • ½ teaspoon dried basil

  • 1 teaspoon cayenne pepper

  • Juice of 2 lemons

  • 1 cup green onion, finely diced

  • ½ cup celery, finely diced

  • ½ cup green bell pepper, finely diced

  • ¾ cup parsley, chopped

  • ½ cup pimientos, drained

  • Salt and black pepper to taste

  • Crostini

  • Fresh dill and lemon zest for garnish


  1. BRING water, crab boil and salt to a boil. Add fish and return to a simmer, 5 to 7 minutes or until done. Remove fish and refrigerate until cool; flake into small pieces.

  2. IN MIXING BOWL, combine cream cheese, sour cream and mayonnaise. Mix until smooth.

  3. ADD Worcestershire, dill weed, basil, cayenne pepper and lemon juice.

  4. ADD remaining ingredients and season with salt and pepper to taste.

  5. SERVE with crostini and garnish with fresh dill and lemon zest.

Spinach and Artichoke Dip with Catfish


Spinach and Artichoke Dip with Catfish


  • 3 U.S. Farm-Raised Catfish Fillets, baked and flaked

  • 1-pound bag frozen chopped spinach, defrosted and drained

  • 1 8.5-ounce can artichokes, drained

  • 3/4 cup Parmesan cheese, grated and divided

  • 1/2 cup green onions, diced

  • 1 cup mayonnaise

  • 2 tablespoons fresh garlic, chopped

  • 1 teaspoon hot sauce

  • Salt and pepper to taste


  1. Preheat oven to 350° F.

  2. Squeeze excess moisture out of spinach and artichokes.

  3. Combine 1/2 cup Parmesan cheese and all remaining ingredients in large bowl. Transfer to glass baking dish; sprinkle with remaining 1/4 cup cheese.

  4. Bake 40 minutes or until hot in the middle and golden brown.

  5. Serve warm with your favorite crackers.

Serves 4.

Cajun Catfish Dip


Cajun Catfish Dip


  • 4-5 U.S. Farm-Raised Catfish fillets

  • Red pepper to taste

  • Creole seasoning to taste

  • Cajun spices to taste

  • 8 ounces Cream cheese (room temperature)

  • 1/2 cup Sour cream

  • 2 Tbsp. Worcestershire sauce

  • 1/2 cup Mayonnaise

  • 2 Tbsp. Lemon juice


  1. Cover both sides of fillets in red pepper, creole seasoning, and Cajun spices.

  2. Bake or broil until lightly brown.

  3. Let fillets cool; mash with a fork; add all other ingredients.

  4. Chill over night and serve with crackers.


You may add more creole seasoning, red pepper, and Cajun spices according to how hot and spicy you like it.Recipe courtesy of Pam Sims, Greensboro, Ala.