SMOKED WHITEFISH DIP

Smoked Whitefish Dip image

Provided by Kardea Brown

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 12

2 pounds smoked whitefish (or use mullet, trout or mahi-mahi)
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon hot sauce
1 tablespoon chopped fresh dill, plus dill sprigs, for garnish
1 teaspoon Worcestershire sauce (about 2 dashes)
Pinch of seafood seasoning
1 green onion, cut into large pieces
1/2 stalk celery, chopped (about 1/2 cup)
Juice of 1/2 lemon (about 2 tablespoons), plus lemon slices, for garnish
Kosher salt and freshly ground black pepper
Celery sticks, carrot sticks, cucumber rounds, radishes and crackers, for serving

Steps:

Remove the bones from the fish and flake into large pieces. Set aside.
Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.