Slow Cooker White Fish and Dill Cream Dip

Name: Slow Cooker White Fish and Dill Cream Dip
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: Scandinavian
Ingredients: 1½ lb (680 g) skinless white fish fillets (cod, halibut, or haddock), patted completely dry, cut into 2-inch pieces; 8 oz (225 g) cream cheese, softened, at room temperature, cut into small cubes; ½ cup (120 ml) sour cream, at room temperature; ¾ cup (20 g) fresh dill, finely chopped, finely chopped, packed; 3 tbsp (45 ml) fresh lemon juice; 1 tsp (2 g) lemon zest, finely grated; 2 tbsp (18 g) capers, drained and chopped, drained and finely chopped; ¼ cup (40 g) yellow onion, very finely minced, very finely minced; to taste sea salt; to taste freshly ground black pepper; ¼ cup (60 ml) dry white wine (optional)

From the MyKitchenBank Kitchen

A warm, creamy Scandinavian-inspired dip made in the slow cooker with flaked white fish, bright fresh dill, and tangy cream cheese. The fish becomes delicate and tender as it steams in the cooker, then shreds easily into the silky cream base. Serve warm with crackers, toasted bread, or crudités for a sophisticated appetizer that's nearly hands-off once you stir it together.

Prep: 15 min
Cook: 2 hr
Wait: 10 min
Total: 2 hr 25 min
Makes: About 3 cups (720 ml) dip

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Steps

Before you start

Remove cream cheese and sour cream from the fridge 30 minutes ahead so they blend smoothly
Pat the fish completely dry with paper towels to prevent excess liquid in the dip
Have fresh dill washed and roughly chopped before you start
Preheat the slow cooker if it has a high-heat setting you'll use

1
Layer the fish and aromatics
- Spread the patted-dry white fish pieces evenly on the bottom of the slow cooker.
- Scatter the minced onion over the fish.
- Season lightly with salt and black pepper.
- If using white wine, pour it over the fish and onion; otherwise add 2 tablespoons (30 ml) of water.
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Tip: Do not stir the fish—you want it to steam gently and stay in distinct pieces.
2
Cook the fish on low heat
- Cover the slow cooker and cook on low setting for 2 hours (120 minutes).
- The fish is done when it flakes easily with a fork and is completely opaque throughout, but still moist and tender.
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Ready when: Fish is completely opaque and flakes easily with a fork
Tip: Resist opening the lid during cooking; opening lets steam escape and increases cooking time.
3
Flake the fish and drain liquid
- Using a fork, gently break the cooked fish into small flakes directly in the slow cooker.
- Tilt the cooker and use a spoon to remove and discard most of the cooking liquid at the bottom, leaving just a thin layer (about 2–3 tablespoons / 30–45 ml) to keep the dip moist.
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Ready when: Fish is broken into fine flakes; excess liquid removed
Tip: Remove most—not all—of the cooking liquid; too much will make the dip watery.
4
Add cream cheese and sour cream
- Add the softened cream cheese cubes and sour cream directly to the slow cooker with the flaked fish.
- Stir gently but thoroughly, breaking up the cream cheese as it warms.
- The residual heat will soften the cream cheese quickly.
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Ready when: Cream cheese is fully blended into a smooth, creamy base
Tip: Use room-temperature dairy so it blends smoothly without lumps.
5
Fold in dill, capers, and lemon
- Add the fresh dill, chopped capers, lemon juice, and lemon zest to the slow cooker.
- Fold gently to combine, being careful not to break apart the fish flakes too much.
- Taste and season with additional salt and black pepper as needed.
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Ready when: Dill and capers are evenly distributed; dip is well-seasoned and cohesive
Tip: Taste before the final seasoning; capers and lemon juice already add salt and acidity.
6
Warm through and rest
- Turn the slow cooker to the warm setting (if available) or turn it off.
- Cover and let the dip rest for 10 minutes so flavors meld and the dip becomes fully heated through.
- If the dip cools before serving, cover and reheat on warm or low for 15–20 minutes, stirring once halfway through.
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Ready when: Dip is hot, creamy, and the flavors have melded
Tip: Do not boil or overheat on high after combining; high heat can cause cream to break.
7
Transfer and serve
- Pour the warm dip into a serving bowl.
- Serve immediately with crackers, toasted bread cubes, cucumber slices, or bell pepper strips.
- Keep any remaining dip warm in the slow cooker on the warm setting for up to 2 hours, stirring occasionally.
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Ready when: Dip is in serving bowl and ready to eat
Tip: Serve in a warm bowl to keep the dip at a pleasant temperature throughout the party.

Good to know

Tips

Pat the fish very dry before cooking. Excess moisture will dilute the cream and dip.
Room-temperature cream cheese and sour cream blend smoothly without lumps; cold dairy can cause a grainy texture.
Taste the dip before serving. Lemon juice and capers are already salty, so add additional salt cautiously.
For a lighter dip, replace half the sour cream with low-fat Greek yogurt or ricotta, though the texture will be slightly less rich.

Make ahead

You can prepare all ingredients and measure them into bowls up to 8 hours ahead. Layer the fish and onion in the slow cooker, cover, and refrigerate overnight; in the morning, turn the cooker to low and proceed with cooking (add 15–20 minutes to the cooking time since the ingredients start cold).

Storage & reheating

Refrigerate leftover dip in an airtight container for up to 3 days. To reheat: stir in 1–2 tablespoons of sour cream or cream to loosen if needed, then warm gently in a small saucepan over low heat or in a slow cooker on low, stirring often, until heated through (about 10–15 minutes). Do not boil. Freezing is not recommended as the cream base may separate upon thawing.

Substitutions

skinless white fish fillets (cod, halibut, or haddock) → Skinless salmon fillets, halibut, or pollock. Any mild, flaky white fish or light-colored fish works. Salmon will give a richer, slightly earthier flavor. Avoid very oily fish like mackerel or sardines.
sour cream → Greek yogurt (plain, full-fat) or crème fraîche. These will give a slightly tangier or richer result. Use the same volume. Avoid low-fat versions, which can break in the slow cooker.
fresh dill, finely chopped → 2 tablespoons (6 g) fresh tarragon or 1½ tablespoons (5 g) fresh chives mixed with 1 tablespoon (3 g) fresh parsley. Tarragon adds a subtle anise note, while chives and parsley offer a milder onion flavor. Neither is traditional Scandinavian, but both complement the fish well.
capers, drained and chopped → 2 tablespoons (12 g) finely diced dill pickle or 1 tablespoon (7 g) whole grain mustard. Pickled capers add a briny tang. Dill pickle provides similar brine and pairs naturally with dill. Mustard adds warmth but use less as it's stronger.