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

3.5 pounds smoked fish

5/8 cups fine diced celery

3/4 cup fine diced Sweet Onion

24oz Whipped Cream Cheese

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

1.25 cup Mayo

1 tsp Dat’l Hook Ya Blackened seasoning

Add Datil powder to taste for and 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 is next day. Enjoy a dip your family will always crave!