This warm, creamy, and cheesy halibut dip is legendary! Packed with rich flavors, a hint of tangy kick, and a golden, crispy top, it’s the kind of dip that disappears fast. Serve it up with homemade tortilla chips, crackers, or toasted bread slices, and get ready for the compliments to roll in. And if you somehow have leftovers? They make an amazing sandwich filling!
Step 1: Prep the Halibut
Rinse 1 pound of halibut under cold water and pat it completely dry with a paper towel. (This helps it cook perfectly!)
Cut the halibut into 1 ½-inch pieces for even cooking.
Step 2: Preheat & Cook the Halibut
Preheat your oven to 350°F (175°C).
Heat a large skillet over medium heat and melt 3 tablespoons of butter.
Add 4 cloves of minced garlic and sauté for about 30 seconds, just until fragrant.
Toss in the halibut pieces and season with salt and pepper to taste.
Cook for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Remove from heat and let it cool slightly, then use a fork to shred or flake the fish into bite-sized pieces.
Step 3: Make the Creamy Mixture
In a large mixing bowl, combine:
½ cup sour cream
⅓ cup mayonnaise
½ cup grated Parmesan cheese (reserve half for topping)
¼ cup chopped pepperoncini (for a tangy kick)
½ teaspoon garlic powder
½ teaspoon dried dill
Stir everything together until smooth and well combined.
Step 4: Mix & Chill
Gently fold the flaked halibut into the creamy mixture, ensuring it’s evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. (Patty’s pro tip: this is where the magic happens! 🪄)
Step 5: Assemble & Bake
Lightly spray a baking dish with non-stick cooking spray.
Spread the halibut mixture evenly into the dish.
Sprinkle the remaining ¼ cup of Parmesan cheese on top for that golden, cheesy crust.
Step 6: Bake & Broil
Bake for 25 minutes, or until heated through and bubbling at the edges.
Switch the oven to broil for 2-3 minutes to get a beautifully browned, crispy top. (Keep a close eye on it—you want golden, not burnt!)
Bonus: Make Your Own Baked Tortilla Chips 🌮🔥
Store-bought chips are great, but if you want something extra special, homemade baked tortilla chips are a game-changer. Here’s how to make them:
Preheat your oven to 375°F (190°C).
Stack white or yellow corn tortillas and cut them into triangles or strips using a sharp knife or pizza cutter.
Spread the pieces on a baking sheet in a single layer (no overlapping!).
Lightly brush both sides with oil (vegetable, canola, or avocado oil work great).
Sprinkle with salt (or get creative with chili powder, garlic salt, or lime zest for extra flavor).
Bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Let them cool slightly before serving with your dip!
These chips are light, crispy, and perfect for scooping up that delicious dip.
Leftovers? Make an Epic Sandwich! 🥪
If you somehow don’t finish the dip (which is rare!), it makes an incredible sandwich filling the next day. Here’s how:
Grab a fresh roll, baguette, or slices of sourdough bread.
Spread a thin layer of butter or mayo on the bread and lightly toast it in a pan.
Add a generous scoop of the leftover halibut dip.
Top with crisp lettuce, sliced tomato, and even a little extra Parmesan for an upgraded seafood melt.
If you want extra melty goodness, toss it under the broiler for a quick open-faced sandwich melt.
This sandwich is creamy, flavorful, and honestly, just as good as the dip itself. Perfect for lunch the next day!
🔥 Patty’s Pro Tip: Want to take it up a notch? Squeeze a little fresh lemon juice over the top before serving for an extra zing!
This dip is creamy, cheesy, garlicky, and downright addictive—no wonder it’s Patty’s world-famous recipe! 🌍💛
