At Caragiulo’s Italian-American restaurant, the chicken liver mousse comes in a mini-glass jar and is ingeniously topped with an aromatic layer of brown-sugar caramelized shallots. You’ve got Tuscan toast for spreading. Make a meal of this delicious spread—it’s that satisfying with a glass of red wine. $8.50.
The smoked mullet dip at Walt’s Fish Market Restaurant is locally famous. People enjoy it in the restaurant, where it’s served as a four-ounce complimentary starter with saltines; then they stop at the fish counter and take home a container. The spread has the right balance of texture and creaminess, but that unique smoked mullet flavor is bold and forward. A pound container to go is $12, but you can get as little as a quarter pound.
At Fins at Sharky’s, the Lobster Potato Nachos started out as a big dip but may have morphed its way into a meal. Either way, it’s insanely good, made with morsels of Maine lobster, imported smoked melted Gouda cheese, crispy prosciutto bits and Yukon Gold chips for scooping. Offered as a small plate for $21; you might need a fork.
Boca Kitchen Bar Market’s lavish smoked fish dip platter starts with a luxurious dip made with a combination amberjack, wahoo and mahi-mahi fish, served with fresh lavash bread given a hint of brine with Old Bay seasoning. For extra munching the plate includes pickled tangy vegetables such as green tomato, onion, okra, pickles and peppers. $10.
At Brick’s Smoked Meats, the Lone Star Caviar combines black beans, black-eyed peas, corn, peppadew, jalapeño, onion and a lime vinaigrette. Pile this spicy concoction high on a tortilla chip or just eat it with a spoon. $3.99.