Smoked Appetizers

Employ your smoker, buy pre-smoked items, or use liquid smoke for deep—and trendy—flavour.

Smoked Chicken Dip

Serves: 8–12


  • 6 cups smoked chicken (or turkey)
  • 8 oz cream cheese, softened
  • 1 cup Greek yogurt
  • 2 Tbsp ranch dressing (or blue cheese)
  • 1 cup hot sauce
  • 2 small celery stalks, finely diced
  • 1 cup shredded cheddar
  • 1 tsp each garlic powder & celery salt
  • Salt & pepper


Preheat oven to 375 degrees. Mix all ingredients in large bowl and portion into 2 small, greased baking dishes or 8x8 baking dish. Bake 15–20 minutes, uncovered, until dip begins to bubble. Serve with baguette slices, chips or the healthy choice: celery sticks.

Smoked Bacon-Tomatillo Guacamole

Serves: 24–30

Smoke 12 slices bacon at 250 degrees for 60–90 minutes; and 12 tomatillos for about 3 hours. (Or, use presmoked versions.) Cool, then chop bacon and dice tomatillos. Mix with 12 thawed frozen avocados—mashed to preferred consistency—plus 6 Tbsp lime juice, 12 Tbsp finely minced shallots, and 12 Tbsp roughly chopped fresh cilantro. Serve  with corn chips. (Also great in shrimp tacos.)

Marinate smoked salmon briefly in lemon juice, Dijon mustard, black pepper and brewed black tea (or vodka). Serve on cocktail rye, topped with red onion, capers and dill.