Baked Cajun Catfish Dip

5 from 1 vote

Creamy Cajun catfish dip baked to perfection with Parmesan, green onions, and bold spices. Perfect for parties or game day appetizers!

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 30

Servings people

Calories 240kcal

Author Lisa Bynum

Ingredients

2 catfish fillets
2 tablespoons Cajun seasoning
8 ounces cream cheese softened
1 ½ cups Parmesan cheese divided
¼ cup mayonnaise
1 teaspoon dried mustard
2 green onions white and green parts chopped, plus more for garnish
1 clove minced garlic
1 teaspoon liquid shrimp boil
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Crackers or crostini

Instructions

Preheat the oven to 350 degrees F.
Arrange the catfish on a prepared baking sheet.
Season both sides of the catfish with the Cajun seasoning.
Bake the catfish for 20 minutes or until the fish flakes easily with a fork.
Chop the fish into bite-sized pieces and set aside.
Combine the cream cheese, ¾ cup of Parmesan cheese, mayonnaise, dried mustard, green onions, garlic, shrimp boil, and Worcestershire sauce in a medium mixing bowl.
Whisk the ingredients together until well combined.
Gently fold in the chopped catfish.
Season the mixture with salt and pepper to your preference.
Spread the mixture into a small baking dish or pie plate.
Top the dip with the remaining ½ cup of Parmesan cheese.
Bake for 30 minutes until the cheese is melted and the dip is bubbly.
Serve the dip hot with crackers or crostini.

Video

Notes

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.

Nutrition