🐟 Rick’s Smoked Striper Dip

From the Dock to the Table

A true BGWAW favorite — smooth, smoky, and just the right amount of kick. Perfect for sharing at camp or swapping stories by the fire after a good day on the water.

🧂 Brine

  • ½ cup Kosher Salt

  • ½ cup Brown Sugar

  • 1 quart Water

  1. Stir until dissolved.

  2. Submerge fillets for 4–6 hours.

  3. Rinse lightly and pat dry before smoking.

🔥 Smoked Striper

Smoke over applewood or hickory at 200–225°F until flaky (about 1½–2 hours). Let cool completely before mixing.

🥣 Dip Ingredients

  • 2 cups Smoked Striper, flaked

  • ¼ cup Red Onion, finely diced

  • 2 Jalapeños, seeded and minced

  • ½ cup Sour Cream

  • 1 tbsp Lemon Juice

  • 1 tsp Tenders Seasoning

  • 1 tsp Tony Chachere’s Creole Seasoning

👨‍🍳 Directions

  1. In a bowl, mix sour cream, lemon juice, Tenders Seasoning, and Tony Chachere’s until smooth.

  2. Fold in smoked striper, red onion, and jalapeños until evenly combined.

  3. Chill for at least 30 minutes before serving to let the flavors meld.