Ingredients
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8 ounces plain whipped cream cheese
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6 ounces boneless, skinless smoked bluefish, whitefish, mackerel, or trout, flaked into small pieces
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½ cup plain whole-milk strained (Greek-style) yogurt
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1 tablespoon prepared horseradish
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1 teaspoon fresh lemon juice (from 1 lemon), plus more to taste
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1 teaspoon hot sauce, plus more to taste
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¼ teaspoon Worcestershire sauce
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Flaky sea salt, to taste
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Black pepper, to taste
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Lavash or water crackers
Directions
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Stir together cream cheese, bluefish, yogurt, horseradish, lemon juice, hot sauce, and Worcestershire sauce in a medium bowl until well combined. Season to taste with salt and pepper. Cover tightly with plastic wrap; chill until flavors meld, at least 1 hour or up to 2 days. Season with additional lemon juice and hot sauce to taste. Serve with lavash or water crackers.
Make Ahead
Dip can be made up to 2 days in advance and stored in an airtight container in refrigerator.
Note
Smoked bluefish can be ordered from shelskys.com.