Smoked Fish Dip

Ingredients

• 1 pound smoked whitefish
• 4 ounces cream cheese
• 1/2 cup mayonnaise
• 1/4 cup diced onion
• 3 tablespoons pickled banana peppers (drained (or mild pickled jalapenos))
• 1-2 teaspoons hot sauce
• 1 teaspoon Worcestershire sauce
• Salt and pepper
• Fresh parsley for garnish

Instructions

1. 1

   Set out a large food processor. Combine the cream cheese, mayonnaise, diced onion, drained banana peppers, hot sauce, and Worcestershire sauce in the food processor. Cover and purée until smooth.

2. 2

   Gently peel the skin off of the smoked white fish fillets, and discard the skin. Then carefully break the fish into clumps and remove any fine bones you come across. Place the smoked fish clumps into the food processor and pulse until the fish dip comes together into a thick spreadable consistency. Taste, then add salt and pepper if needed.

3. 3

   Cover and refrigerate until ready to use. Serve with crackers or potato chips.