We’ve been wanting to make this one for a long time — sablefish (black cod) is one of Alaska’s most buttery, rich, and ultra-premium fish. Turns out, it makes an unbelievable dip.

We use wild Alaskan smoked sablefish, real cream cheese, a good amount of fresh garlic, lemon, dill, and other fresh ingredients. It’s made in-house every week in Chicago, so it’s always smooth, smoky, and full of flavor.

Keep frozen until ready to use. Use within 5–7 days after thawing.

We’ve been wanting to make this one for a long time — sablefish (black cod) is one of Alaska’s most buttery, rich, and ultra-premium fish. Turns out, it makes an unbelievable dip.

We use wild Alaskan smoked sablefish, real cream cheese, a good amount of fresh garlic, lemon, dill, and other fresh ingredients. It’s made in-house every week in Chicago, so it’s always smooth, smoky, and full of flavor.

Keep frozen until ready to use. Use within 5–7 days after thawing.