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Smoked Trout and Roasted Garlic Dip

  • SERVINGS: Makes about 2 1/2 cups

This smoky dip goes nicely with pita crisps, vegetables, breadsticks and (best of all) toasted brioche.

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  1. 1 large unpeeled head of garlic, top quarter trimeed off
  2. 1/2 teaspoon minced fresh thyme plus 5 whole sprigs
  3. 1 fresh rosemary sprig
  4. 1 teaspoon olive oil
  5. 1/2 pound smoked trout fillets, skin removed, meat flaked
  6. 3/4 pound cream cheese, softened
  7. 1/2 cup half-and-half
  8. 2 teaspoons minced lemon zest
  9. Freshly ground pepper
  1. Preheat the oven to 400°. Set the garlic cut side up on a large square of foil and top with 3 thyme sprigs, the rosemary and the olive oil. Wrap tightly in foil and roast for about 1 hour, or until softened and caramelized. Let cool in the foil. Squeeze the softened garlic cloves from the skins into a bowl and mash with a fork.
  2. In a food processor, pulse the trout until finely chopped. Add the cream cheese, half-and-half and lemon zest and process until combined. Add to the roasted garlic, along with the minced thyme and pepper. Garnish with the remaining 2 thyme sprigs.
Make Ahead
The dip can be refrigerated for up to 4 days; let return to room temperature before serving.