- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This tasty dip is inspired by Griffin Bufkin’s smoked fish dips at Southern Soul Barbeque on St. Simons Island in Georgia.
Ingredient:
- 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 fresh flat-leaf parsley, chopped
- 2 teaspoons refrigerated prepared horseradish
- 1/2 teaspoon hot sauce (such as Texas Pete), plus more for serving
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon Old Bay Seasoning
- 8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)
- Saltine crackers, for serving
