Description
This tasty dip is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia.
Ingredients
- 1/2 cup mayonnaise (such as duke’s)
- 1/2 cup whipped cream cheese spread, at room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon fresh flat-leaf parsley, chopped
- 2 teaspoons refrigerated prepared horseradish
- 1/2 teaspoon hot sauce (such as texas pete), plus more for serving
- 1/4 teaspoon worcestershire sauce
- 1/4 teaspoon old bay seasoning
- 8 ounces skinned and boned smoked oily fish (such as amberjack, spanish mackerel, trout, or cobia)
- saltine crackers, for serving
Directions
- Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
- Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.
