The menu of just about every restaurant we have visited in Florida features their own version of Fish Dip. It was love at first taste: Smoked fish mixed with cream cheese and mayo or sour cream then seasoned with a spicy kick and a sprinkle of lime juice. The fish might be Amberjack, mullet, marlin, kingfish, or whitefish. It is often served with Cuban Crackers -- a hefty, somewhat bland cracker that provides the perfect vehicle to move the dip from dish to mouth.
It is said that south Florida used to be thick with sheds where fishermen smoked their catch and sold dip. I just saw one yesterday as we rode the trolley to the beach.
So, here it is, a taste of Florida no matter where you live....
Florida Fish Dip
1/2 lb Smoked Fish (whatever you can find), chopped
4 ounces cream cheese (regular or neufchatel), softened
2 TBSP mayo or sour cream
Old Bay Seasoning,to taste, up to 1 TBL
1/2 Lime, juiced (slice remaining half into wedges)
Combine all ingredients -- use food processor or hand mixer. You want a smooth, almost whipped, consistency.
Serve with crackers, Cuban or saltines. Squeeze reserved lime wedges over top, to taste. A Dark 'n Stormy goes well too!