Smoked Mahi-Mahi Dip - Gulf Coast BBQ Classic

Instructions

1. Prep the Smoker: Preheat your smoker to 225 degrees F (107 degrees C). Use a mild wood such as apple, cherry, or alder for a subtle, sweet smoke that lets the fish shine.
2. Season the Fish: Pat the mahi-mahi dry. Rub each fillet with 2 Tbsp Texas Grilling Magic, then sprinkle with 1 tsp salt and 1/2 tsp black pepper.
3. Smoke the Fish: Place the fillets directly on the smoker grate (or on a foil pan). Smoke until the internal temperature reaches 145 degrees F (USDA safe minimum for fish) and the flesh flakes easily, about 1 1/2-2 hours. Let rest 5 minutes.
4. Cool & Flake: Transfer the smoked fish to a cutting board, let it cool to room temperature, then flake into large chunks using two forks.
5. Blend the Base: In a large bowl combine the softened cream cheese, sour cream, mayonnaise, melted butter, lime juice, and minced garlic. Beat with a hand mixer until smooth.
6. Incorporate the Fish: Gently fold the flaked mahi-mahi into the creamy base, preserving some larger pieces for texture.
7. Season & Finish: Add the chopped chives, optional smoked paprika or hot sauce, then season with salt and pepper to taste. Mix just until incorporated.
8. Chill: Cover and refrigerate at least 30 minutes (longer is better) to allow flavors to meld.
9. Serve: Transfer to a serving bowl, drizzle a little extra melted butter if desired, and garnish with a few fresh chives. Serve with tortilla chips, toasted baguette slices, or crisp raw veggies.