A few weeks ago, I had the pleasure of being a guest at Shining Falls Lodge. This little gem has brand new owners, Tobias and Ellen. In the kitchen, Ellen’s sister Sarah gave us a taste of her culinary talents. Everything—and I mean everything—was downright delicious, but there was one dish that just hasn’t left my mind. Walleye Dip.
After a day on the water we all gathered for dinner in the main lodge. Sarah wheeled out of the kitchen with hot glass pie plates and set them down as appetizers. She casually said, “This is walleye dip. Give it a try.”
I scooped some dip with a cracker then immediately went in search of my camera. I simply had to get a shot of this! By the time I got back, two of the plates were empty. I’m pretty sure that at least one guest picked up a plate and licked it clean. The third plate had a few scoops of dip remaining, which I greedily claimed as my own. No photo, but oh-so-yummy!
Sarah shared her recipe, but I didn’t write it down. So here’s my version, likely with a few modifications. I made it yesterday and it performed the same disappearing act on the table.
2 walleye filets
½ tsp dried dill or 2 tsp fresh dill
3-4 whole peppercorns
1 8-ounce package cream cheese
1 cup shredded cheddar
½ cup mayonnaise
1 tsp hot sauce
1 tsp chipotle hot sauce
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley
In a small frypan, poach filets in 1 cup of water seasoned with dill and peppercorns. This should take about four minutes. You know it’s done when the fish turns white. Remove from water and drain on paper towel.
Combine softened cream cheese, cheddar, mayonnaise, hot sauces, chives, parsley and fish. Mix well. Pour into glass pie plate. Bake at 400F for 10-15 minutes. If you prefer a crusty top, broil for an additional five minutes.
Remove for oven, squeeze the lemon over top, serve with hard crackers or torn bread.