Thanks Ceres. Though mayo...should've guessed! I don't have a problem with it on a blt, but when there's already cream cheese and all of the other flavors, is it really needed? Is it just too "loosen" things up?
Also, provincial spices as in Provence, or as in spices stereotypes in the Deep South would use?...
Originally Posted by
Ceres
Here is my recipe for South Florida style fish dip.
Smoked fish (not salmon) ie whitefish - Mahi - Kingfish- Amberjack-wahoo
2 blocks of softened cream cheese (equal the amount of fish by volume)
1/3 cup mayo
1/3 large Red onion
1/3 red pepper
1/3 green pepper
1/2 small shallot (optional)
1 Jalapeno
1 lime
1 head garlic (roasted)
Teaspoon of Worcestershire sauce, or to taste
3 drops liquid smoke flavoring (optional)
old bay seasoning
Garlic salt
Garlic powder
Salt
black pepper
coarse ground pepper
Cayenne pepper
paprika
provincial spices
Lawry’s seasoned pepper
Run fish through food processor until it almost becomes saw dust consistency Place in large mixing bowl.
Finely chop the three kinds of pepper and the onion. Fold into softened cream cheese and mayo and roasted garlic and juice of one fresh lime.
Fold in the fish and spices and Worchester sauce together. Season to taste and if necessary add some liquid smoke.
I am heavy handed with the spices.....
Serve over crackers and let the addiction begin