Hi friends!

I’m so sorry I didn’t come through with this post on time. As most of you know, we adopted a new pup this week, and then my grandpa passed away, so I had a lot of different things tugging me away from work. I thought I would have this post typed up in time before yesterday’s funeral, but unfortunately, I had my hands full, and time escaped me. As someone who was an overachiever in school, always turning my assignments in on time and doing extra credit, I’m embarrassed that I dropped the ball on this one, but I’m hoping you can offer some understanding for these extenuating circumstances!

And hopefully, the recipe was worth the wait on this one! I keep seeing trout dip everywhere, and when I got my hands on some Fishwife smoked trout, I knew immediately what had to be done.

Trout dip is typically made with cream cheese or sour cream, but I wanted to lighten it up a little, so I used labneh! It worked SO well. Labneh is a type of strained yogurt, similar to Greek yogurt, but the whey is removed, making it thicker and more cheese-like. It is the perfect vessel for dips!

I served mine with salt and vinegar chips, and I left the plate at home while I went to a work dinner. Grant, who is always a little more skeptical about tinned seafood, texted me while I was gone and said “The trout dip is f***ing spectacular.” After that, I knew I nailed it.