Smoked Whitefish Dip

Submitted by Corporate Chef Andy Stewart

Ingredients

1 pound cream cheese, room temperature
¼ cup sour cream
¼ cup mayonnaise
2 small shallots, minced
1 red bell pepper, finely diced
3 stalks celery, finely diced
6 green onions, thinly sliced
1 ½ pounds smoked whitefish, bones and skin removed
2 tablespoons Old Bay Seasoning
2 tablespoons Fustini’s Sicilian Lemon Balsamic Vinegar
2 Tablespoons Fustini’s Tuscan Herb Olive Oil

Directions

Step 1.

Place the cream cheese, sour cream and mayonnaise into the bowl of a stand mixer fitted with the paddle attachment and process until smooth. Add the shallots, red bell pepper, celery, green onions, , smoked fish, Old Bay Seasoning, Fustini’s Sicilian Lemon Balsamic Vinegar and Fustini’s Tuscan Herb Olive Oil and process on low speed until fully mixed – scraping down the sides as needed. Refrigerate for at least one hour so the flavors can marry. Serve with crackers.

Product: