Smokey Asian Carp Dip - KNEP - Kentucky Nutrition Education Program

Recipes

Smokey Asian Carp Dip

Servings:6Serving Size:1/4 cup
Smokey Asian Carp Dip in a bowl with peppers and snap peas

Ingredients:

  • 2 cups Asian carp or 1/3 of 2 fillets*
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise  
  • 1 1/2 tablespoons relish   
  • 1 teaspoon lemon juice   
  • 1/8 teaspoon black pepper 
  • 1/8 teaspoon salt 
  • 1 1/2 teaspoon smoked paprika

Directions:

  1. Wash hands with warm water and soap, scrubbing for at least 20 seconds.
  2. Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
  3. Preheat oven to 425 degrees F.
  4. Bake carp for 15 to 20 minutes in oven on greased baking sheet. Until the internal temperature reaches 145 degrees F.
  5. Flake carp fillets in bowl.
  6. Chill carp in the refrigerator for at least 30 minutes before assembling.
  7. Combine carp with the remaining ingredients in a large bowl.
  8. Serve with multigrain crackers.
  9. Refrigerate leftovers within 2 hours.

Notes

*2 Asian Carp fillets are about 6 cups of fish. That is enough fish to make all three carp recipes in this calendar. We recommend baking two whole fillets then dividing the fish into 2-cup portions so you can use it with other recipes or freeze it to use later.

Source: Cook Wild Kentucky Project

160 calories; 11g total fat; 2.5g saturated fat; 0g trans fat; 55mg cholesterol; 190mg sodium; 1g carbohydrate; 0g fiber; 0g sugars; 13g protein; 0% Daily Value of Vitamin D; 4% Daily Value of Calcium; 6% Daily Value of Iron; 6% Daily value of Potassium