Description
A flavorful, creamy dip made with smoked whitefish, cream cheese, and zesty pickled peppers.
Ingredients
- 8 oz smoked whitefish
- 8 oz cream cheese (softened)
- 1/4 cup pickled peppers
- 1-2 tsp hot sauce
- 1 tbsp lemon juice
- Fresh herbs (optional)
- Salt and pepper to taste
Instructions
- Combine the smoked whitefish and cream cheese until well blended.
- Stir in the pickled peppers and hot sauce.
- Add lemon juice, and season with salt and pepper to taste.
- Fold in fresh herbs if desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
For best results, use room temperature cream cheese for easier mixing. Adjust hot sauce according to desired spice level.
