Baked Cajun Catfish Dip

What do you do when you’re craving the gooey, spicy, cheesy goodness of my Hot Baked Crawfish Dip … but crawfish aren’t in season? You make it with catfish! Catfish is a staple in Southern kitchens for a reason: it’s hearty, affordable, and soaks up seasoning like a charm. 

In this recipe, catfish fillets are seasoned generously with the bold seasoning of Cajun spices and baked until flaky. The filets are then chopped and folded into a base of softened cream cheese, tangy mayonnaise, chopped green onions, garlic,

Worcestershire sauce and a splash of liquid shrimp boil. It delivers a smoky, savory depth in every bite—and it’s a guaranteed crowd-pleaser whether you’re hosting game night, movie night, or simply want to treat yourself.

How to make Baked Cajun Catfish Dip

1. Set your oven to 350°F (175°C) so it’s ready when you need to bake the catfish and later, the dip.
2. Take two catfish fillets and pat them dry with paper towels. This helps the seasoning stick and the fish cook evenly.
3. Line a baking sheet with parchment paper or foil for easier cleanup.
4. Lay the catfish fillets on the baking sheet and season both sides generously with two tablespoons of Cajun seasoning. You want the spice to fully coat the fish, giving it that signature Southern kick.
5. Bake the seasoned catfish for 20 minutes, or until it’s opaque and flakes easily with a fork.
6. Once cooked, remove it from the oven and let it cool for a few minutes.
7. Use a fork to flake the catfish into small pieces. Set aside while you prep the dip mixture.
8. In a medium bowl, combine the cream cheese, ¾ cup of Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil, and Worcestershire sauce.
9. Use a whisk or hand mixer on medium speed to blend everything until smooth and creamy.
10. Gently fold the flaked catfish into the cream cheese mixture using a spatula.
11. Season with salt and pepper to taste. (Remember, the Parmesan and Cajun seasoning are already salty, so go light at first and adjust.)
12. Transfer the mixture to a small baking dish or pie plate, spreading it out evenly.
13. Sprinkle the remaining ½ cup of Parmesan cheese on top for a golden, bubbly crust.
14. Place the dish in your preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
15. Remove from the oven and let it sit for five minutes.
16. Garnish with extra chopped green onions for a pop of freshness and color.
17. Serve hot with crackers, crostini, or toasted baguette slices.

Storage, Freezing and Reheating Instructions

Storage. Let the dip cool completely after baking. Transfer it to an airtight container, or cover the baking dish tightly with plastic wrap or foil. Store the dip in the refrigerator for up to 3–4 days.

Freezing. While this dip can be frozen, keep in mind that cream cheese and mayonnaise may change texture when thawed. If you’re okay with a slightly less creamy texture, then cool the dip completely. Transfer it to a freezer-safe airtight container or wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw the dip overnight in the refrigerator.

Reheating. Preheat your oven to 350°F. Place the dip in an oven-safe dish in the oven uncovered. Heat for about 15–20 minutes, or until warmed through and bubbly on top. You can also microwave smaller portions for 30–60 seconds, stirring halfway through. If your dip thickens too much after storing, stir in a splash of milk or cream before reheating to loosen the texture and revive the creamy consistency.

Baked Cajun Catfish Dip FAQs