Hot fish (crab) dip

Ingredients

• 4 ounces cream cheese, softened
• 1 pound of pre-cooked fish (I par boil my fish and shred into lumps)
• 1 cup cheddar cheese
• 1 cup mayonnaise
• 2 teaspoons prepared horseradish
• 1 teaspoon hot sauce
• 2 tablespoons capers
• 2 green onion, chopped
• ½ teaspoon garlic powder
• 2 teaspoons kosher salt
• 2 teaspoons cracked black pepper

How to make

• Preheat oven to 350 degrees.
• In a medium mixing bowl, mix together mayonnaise and cream cheese until creamy
• Stir in garlic powder, salt, pepper, garlic powder, horse radish, and hot sauce
• Fold in cheddar cheese, fish, green onions, and capers
• Dish out into a lightly greased casserole dish (I like using a 12” cast iron skillet).
• Bake for 30 minutes.
• Serve with crackers on baguettes.

Chef’s note

Lump crab meat can be substituted for the fish.  This would make a great topping on grilled backstrap or a baked potato.