Smoked Fish Dip


8 oz container whipped cream cheese

½ cup mayonnaise

1 Tbsp fresh lemon juice

2 tsp Dijon mustard

2 tsp prepared horseradish

1/2 tsp Worcestershire sauce

1 tsp Old Bay seasoning

1-2 Tbsp chopped parsley

8 oz smoked trout (or other smoked fish – found at most seafood counters)


Mix together creamed cheese, mayonnaise, lemon juice, mustard, horseradish, Worcestershire sauce, Old Bay, and chopped parsley in a bowl.

Remove any skin from fish and either chop by hand or pulse 8 to 10 times in a food processor until finely chopped.

Fold fish into cheese mixture and chill before serving.

Can be made 2 days in advance.

Serve with crackers and hot sauce (or Firecrackers!)

© Deer One Publishing 2021