Party Ready Smoked Fish Dip

A quick, easy, and delicious dip for any party, or maybe a big game.

Smoked Fish Dip
This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Cajun seasoning.
8 servings
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 chopped fresh flat-leaf parsley
• 2 teaspoons refrigerated prepared horseradish
• 1/2 teaspoon hot sauce (such as sriracha, Louisiana Hot Sauce, or Frank’s, et. al.), plus more for serving
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon Cajun seasoning (or substitute Old Bay Seasoning)
• 8 ounces skinned and boned smoked fish Saltine crackers, for serving
Directions
1. Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Cajun seasoning in a medium bowl.
2. Break smoked fish apart by hand (or pulse food processor, 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.
3. Season with additional Cajun seasoning, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers, or unflavored chips, and hot sauce.

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