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Flash wrote: »
Surprisingly I have a friend that uses french onion dip as a base, then packs in the mullet with some spices to make his dip. It is outstanding. Other fish we have used are Bluefish, Spanish and Jack Crevelle in that order.
One of my wife's dip recipe's.
8 oz Cream Cheese
1/3 to 1/2 tub of Cream Cheese with Chives and Onions
The rest is to your taste
Hot Sauce (Chipolte Tabasco is good)
Chopped green onion
Onion and Garlic Powder
Add plenty of fish. My wife usually makes the mixture, I add the fish. Always best to smoke the fish a little drier if you are going to use it in a dip.
To add, when I smoke my fish, I use like Everglades Heat, black pepper, onion and garlic powder and some cayenne, along with alittle more black pepper.
Do let the smoked fish cool off before you use it in the dip. Seems to crumble apart easier.
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