FLORIDA-STYLE SMOKED WHITEFISH DIP

Made betta by @garlicandzest

FOR FISH DIP:
1 lb smoked fish (I used smoked kingfish)
1 1/4 cups mayonnaise
1 cup sour cream
8 oz cream cheese, room temperature
2 tbsp Worcestershire sauce
1/2 tsp cayenne pepper
1 lemon
1/2 cup green bell pepper, finely chopped
1/2 cup celery (about 2 ribs), finely chopped
1/3 cup red onion, finely chopped
1/4 cup Mezzetta® Sliced Tamed or Sliced Hot Jalapeño Peppers, finely chopped
1/3 cup Mezzetta® Golden Greek Peperoncini, finely chopped
5 Mezzetta® Sun-Ripened Dried Tomatoes, finely chopped

TO SERVE:
crackers, flatbread or pita crisps
extra Mezzetta® Golden Greek Peperoncini
extra Mezzetta® Sliced Tamed or Sliced Hot Jalapeño Peppers
Mezzetta® Pitted Greek Kalamata Olives, sliced
fresh cilantro
fresh lemon juice
additional hot sauce

INSTRUCTIONS

INSTRUCTIONS

1
If your fish has skin still attached, remove it. Depending on the type of fish you have, there may be a bloodline — dark-colored flesh that runs the length of the fish. It can be “fishy,” so I prefer to remove it. Just slice it out with a knife and discard.
2
Break the fish up into chunks and transfer to the bowl of a food processor. Pulse several times to finely chop the fish. Transfer the fish to a large bowl.
3
Add the cream cheese, sour cream, mayonnaise, Worcestershire sauce and cayenne pepper to the food processor. Zest the lemon with a microplane and add the zest to the food processor. Juice half of the lemon and add the juice to the food processor. Pulse until the mixture is smooth and creamy. Taste for seasonings and adjust as needed.
4
Transfer the cream cheese mixture to the chopped fish and stir to combine. Add the chopped bell pepper, celery, onion, Mezzetta® Golden Greek Peperoncini, Mezzetta® Sliced Tamed or Sliced Hot Jalapeños and Mezzetta® Sun-Ripened Dried Tomatoes. Mix to combine. Add hot sauce to taste.
5
Transfer the fish dip to a storage container and refrigerate for at least four hours, but preferably overnight.

THE CREATOR

THE CREATOR

Why I love Mezzetta:
Mezzetta's array of olives, peppers, pickled veggies, sauces and specialty items make it easy to add a punch of flavor to my cooking, so I've always got a variety on hand.

@garlicandzest