Monday, August 15, 2011

Smoked Fish Dip

Chop in food processor: 3 Tbsp celery, 3 Tbsp onion, 3 Tbsp pickle relish

then add:

16 oz sour cream
8 oz cream cheese
2-3 Tbsp mayo
glob of mustard
dash of Tony Chachere’s Cajun seasoning
1 ½ lbs smoked fish
2-3 Tbsp lemon juice

Mix well. Absolutely delish!

No comments:

Post a Comment

Thanks for your feedback!