Smoked Fish Dip

• 1/2 cup mayonnaise (such as Duke’s)

• 1/2 cup whipped cream cheese spread, at room temperature

• 1 tablespoon fresh lemon juice

• 1 tablespoon Dijon mustard

• 1 tablespoon fresh flat-leaf parsley, chopped

• 2 teaspoons refrigerated prepared horseradish

• 1/2 teaspoon hot sauce (such as Texas Pete), plus more for serving

• 1/4 teaspoon Worcestershire sauce

• 1/4 teaspoon Old Bay Seasoning

• 8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)

• Saltine crackers, for serving

Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.

Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce, if desired. Serve with saltine crackers and hot sauce.

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