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Overhead shot of Hot Cajun Fish Dip

Hot Cajun Fish Dip

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 35 minutes
  • Yield: 6 1x


Tender chunks of fish are blended with cream cheese, peppers, cheese, and Cajun seasonings to create a tasty Hot Cajun Fish Dip! The perfect appetizer.


Units Scale
  • 16 oz. Pane Toscano Loaf
  • 1/2 lb. Red Snapper Fish Filet
  • 8 oz. Cream Cheese
  • 1/3 cup Mayo
  • 1/3 cup Chopped Celery
  • 1 tbsp. Fresh Basil
  • 1/2 cup Fresh Parsley
  • 1/2 Whole Red Bell Pepper
  • 1/2 cup Chopped Green onion
  • 1 cup Grated Parmesan Cheese
  • 1 1/2 cup Shredded Monterey Jack Cheese
  • 1 tsp. Lemon Juice
  • 1/2 tsp. Red Pepper Flakes
  • 2 tsp. Black Pepper
  • 1/2 tsp. Himalayan Salt
  • 1 tsp. Creole Seasoning
  • 1 tsp. Paprika


  1. Removing the skin from the red snapper. Season with salt and black pepper. Pan fry for 2 minutes each side.
  2. Cut celery, red bell pepper, and green onion into chunks and chop using a food processor (paid link). Once chopped, add basil and parsley into the food processor (paid link) as well. Chop together for a few seconds.
  3. Cut your cooked fish into small chunks.
  4. Place all ingredients into a large bowl leaving 1/2 cup of Monterey Cheese to the side for topping. Mix well until smooth then set to the side.
  5. Cut the top off of the bread loaf and remove the inner dough to create a bowl. Add the fish mixture inside of the bread then top off with remaining cheese.
  6. Pre-heat oven at 400 degrees and bake for 15 minutes. Serve immediately.



Feel free to increase the amount of fish for this recipe. A full pound would work as well. 

You can substitute crab, lobster, shrimp, or crawfish for the fish in this recipe.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Fish
  • Method: Baked
  • Cuisine: Cajun


  • Calories: 705
  • Sugar: 4.8g
  • Sodium: 1661mg
  • Fat: 36.1g
  • Carbohydrates: 45.4g
  • Fiber: 2.7g
  • Protein: 49g
  • Cholesterol: 131mg