1 cup mayonnaise, with tabasco sauce to mold together
hot pepper jelly, spread on top
1/4 cup green onion, srpinkled on top
1/4 cup toasted pecans, sprinkled on top and chill
serve with Ritz cracker
Steps:
Mix well cheese, half the pecans, and mayo.
Pack tight into a mold.
Spread hot pepper jelly on top.
Garnish with onions and pecans.
SMOKED WHITEFISH DIP
When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.
2 pounds smoked whitefish (or use mullet, trout or mahi-mahi)
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon hot sauce
1 tablespoon chopped fresh dill, plus dill sprigs, for garnish
1 teaspoon Worcestershire sauce (about 2 dashes)
Pinch of seafood seasoning
1 green onion, cut into large pieces
1/2 stalk celery, chopped (about 1/2 cup)
Juice of 1/2 lemon (about 2 tablespoons), plus lemon slices, for garnish
Kosher salt and freshly ground black pepper
Celery sticks, carrot sticks, cucumber rounds, radishes and crackers, for serving
Steps:
Remove the bones from the fish and flake into large pieces. Set aside.
Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.
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