Hot Olive & Smoked Gemfish Dip

A decadent & warming dip to be shared with friends. Recipe and photography by Sally Cameron.

Ahia gemfish dip banner image

Serves 8 | Preparation time: 10mins | Cooking time: 20mins


  • 200g AhiaTM Smoked Gemfish
  • 1 cup green stuffed olives, sliced
  • 1 cup chopped artichoke hearts
  • 150g parmesan cheese, grated
  • 1/2 cup crème fraiche
  • 1 cup mayonnaise
  • 2 cloves garlic, crushed
  • 150g baby spinach
  • To serve, bread sticks, crackers


  1. Preheat the oven to 160°C fan bake. Grease a 2 litre heavy based serving dish with a little melted butter.
  2. Remove the AhiaTM Smoked Gemfish from the packaging and allow to rest at room temperature for 5 minutes.
  3. Combine the green olives, artichokes, half of the parmesan cheese, crème fraiche, mayonnaise, garlic and spinach leaves together in a bowl, and mix well.
  4. Flake the AhiaTM Smoked Gemfish using a fork to break the pieces apart. Add to the mix and stir in. Season to taste with salt and freshly ground black pepper.
  5. Sprinkle over the remaining Parmesan cheese. Bake in oven for 20 minutes until the dip is golden on top. Serve while hot with crusty bread sticks or crackers of choice.