Smoky Fish Dip & Fiery Sauce

This is by far the best fish spread I have ever eaten. Shared with us by the Eiben’s which I can’t thank them enough! They cook up some of the best food on the planet 🙂

Smoked Fish Spread

4 oz SOFT Cream Cheese
1/4 cup Sour Cream
1/4 cup Mayo
1 Jalapeno Pepper (remove seeds and finely mince)
1 Stalk Celery (dice/mince)
2-3 tbsp Red Onion (mince)
Juice of 1 Lemon
Juice of 1 Lime
1 tbsp Old Bay Seasoning
Salt/Pepper to taste
8 ounces smoked fish (smoke a little dry to get crusty edges, remove bones – pull apart leave chunky)

Add all to bowl except fish (make sure cream cheese is soft) and mix until smooth. Once fish is done smoking cool down in fridge or freezer before folding into rest of bowl ingredients. Fold to keep fish chunky pieces. The fish will fall apart naturally. Yum! Put on cracker and top with fiery sauce. Enjoy!

Smoky Fiery Dressing

1/4 cup Red Wine Vinegar
3 Cloves Garlic (chopped)
2 Chipotle Chilies in Adobo
1 tsp Honey
1/4 tsp Salt
1/4 tsp Pepper
1 Whole Bunch Cilantro (chop – stems and all)
1/2 cup Canola Oil

Put all but Cilantro and Oil in food processor and blend on high. Add in Cilantro and Oil and pulse until most large stems and leaves are well blended.

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