A simple fish dip that will have your family and friends asking you to make this over and over. The dip is best served the next day to allow all the flavors to come together. It will hold for 4 days in the refrigerator and you can freeze for future use. Although, freezing does make it lose some texture elements. This will make enough for 10+ people

3 pounds smoked fish

1/2 cup fine diced celery

1/2 cup find diced bell pepper

3/4 cup fine diced Sweet Onion

24oz Whipped Cream Cheese (up to 32oz if you want it more creamy)

2 tsp Celery salt

2 tbsp Worcestershire sauce

3 tbsp course ground Dijon mustard

2 tbsp fresh squeeze Lemon juice

1/2 cup Sour Cream

1 cup Mayo

1 tsp Dat’l Hook Ya Blackened seasoning

2 tbsp Dat’l Hook Ya sauce

1 tsp Black pepper

***Add Datil powder to taste for an extra kick (or your hot pepper powder of choice)***

Purchase smoked fish or smoke fish until meat is white and still has moisture. Do not over smoke! Place all ingredients into a large bowl except the sour cream, cream cheese and mayo. Mix until a uniform distribution. Now add in the sour cream, mayo and whipped cream cheese. Mix again until all uniform. If you want more of a spicy kick, add VERY SLOWLY datil powder. Tiny sprinkles and then re-taste until proper heat level. Cover the bowl and place in a refrigerator for a few hours, the best by far is the next day. When the flavors sit overnight, it is a more complex and incredible flavor. Enjoy a fish dip your family will always crave!