Smoked Mussels Dip


Smoked Mussels Dip

Smoked Mussels Dip


8 servings


  • 2 4-ounce tins smoked mussels, drained
  • 8 ounces cream cheese, at room temperature
  • 1 ½ teaspoon kosher salt
  • 2 teaspoons smoked paprika
  • Zest and juice from 2 small limes
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 2 teaspoons hot sauce, such as Tapatío
  • ½ cups diced celery
  • 3 tablespoons toasted pine nuts
  • 3 tablespoons diced blood orange segments
  • Torn fresh mint leaves, for garnish
  • Assorted crackers and vegetables, for serving


  1. In the bowl of a food processor, combine the mussels, cream cheese, salt, paprika, lime zest and juice, olive oil and hot sauce. Pulse for 3 minutes or until fully combined and creamy.

  2. Transfer the dip to a medium bowl and fold in the celery. Garnish with the pine nuts, blood oranges and mint leaves. Drizzle with olive oil. 

  3. Serve with crackers and assorted vegetables for dipping. 

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.