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.
