Smoked Fish Dip

Perfect for potlucks and large gatherings, you can customize this easy dip by using different varieties of local smoked fish, like sheepshead or trout. Photo by Amanda Rosenblatt.

Makes 1-1/2 quarts

Ingredients

2 pounds smoked fish, skin and bones removed

1 roasted red pepper, diced

2 stalks celery, finely diced

½ bunch parsley, chopped

8 ounces cream cheese

¾ cup mayonnaise

3 lemons, juice and zest

1 tablespoon Texas Pete hot sauce

2 teaspoons paprika

Salt and pepper, to taste

Instructions

Add smoked fish, roasted red pepper, celery and parsley to a large bowl and lightly mix together.

In a food processor, combine cream cheese, mayonnaise, lemon juice and zest, Texas Pete hot sauce and paprika. Process until smooth, scraping sides of bowl as needed. Add sauce to fish mixture and lightly fold all ingredients together. Season with salt and pepper, to taste.