This mayonnaise and cream cheese-based dip, seasoned with lemon juice, mustard, horseradish, and Old Bay, is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia.
Ingredients
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1/2 cup mayonnaise (such as Duke’s)
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1/2 cup whipped cream cheese spread, at room temperature
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1 tablespoon fresh lemon juice
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1 tablespoon Dijon mustard
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1 tablespoon chopped fresh flat-leaf parsley
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2 teaspoons refrigerated prepared horseradish
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1/2 teaspoon hot sauce (such as Texas Pete), plus more for serving
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1/4 teaspoon Worcestershire sauce
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1/4 teaspoon Old Bay Seasoning
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8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)
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Saltine crackers, for serving
Description
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Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
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Pulse smoked fish in a food processor until finely chopped, 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. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.
