Tampa Bay Smoked Fish Dip
A true Florida Gulf Coast staple. Smoky mullet or amberjack blended with cream cheese and just enough heat — best on butter crackers with a cold beer.
Instructions
1. Flake the smoked fish into a large bowl, removing any bones or skin. Keep some larger chunks for texture.
2. Beat cream cheese until smooth. Mix in mayo, sour cream, lemon juice, and hot sauce.
3. Fold in the fish, celery, and green onion. Season with Old Bay and black pepper to taste.
4. Cover and refrigerate at least 1 hour (overnight is better) to let the flavors meld.
Plating
Serve in a shallow bowl or hollowed sourdough round. Fan butter crackers and sliced cucumber around the edge. Garnish the dip with a dusting of Old Bay, a few green onion rings, and a lemon wedge on the side.
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