Smoked Fish Dip

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Medium mixing bowl, mixing spoon, measuring spoons, measuring cups, sharp carving knife, food processor, grill or smoker, electric mixer Prep 30 MINUTES Cook 2 HOURS 30 MINUTES Ready 12 HOURS Serve. 16

Step 2

1. Slow cook preferred fish in a smoker at 225 degrees F for 2-3 hours. Cover and refrigerate for at least 60 minutes.

Step 3

2. In a food processor, blend onion and celery until finely chopped

Step 4

3. In a medium bowl, with an electric mixer, combine the chopped onion and celery with the cream cheese, sour cream, mayonnaise, and lime juice.

Step 5

4. Stir in crushed red pepper, Worcestershire sauce, Tabasco, Liquid Smoke, Old Bay seasoning, paprika, and dill.

Step 6

5. Pick out all the bones from the fish (if any) and place in food processor. Blend until completely flaked.

Step 7

6. Add flaked smoked fish to the cream cheese mixture and blend until smooth.

Step 8

7. Fold in chopped parsley.

Step 9

8. Refrigerate at least 8 hours or overnight.

Step 10

9. Serve chilled with sides of sliced lemon, jalapeno slices, celery sticks, carrot sticks or crackers.