Wisconsin is famous for this one. It comes from their Northern Lake Country where white fish is abundant and especially good when smoked. It’s a great appetizer for summer BBQs or game day parties. This recipe uses two of our Fusions blended together, reminiscent of seafood seasonings from Louisiana crawfish boils. Feel free to be creative making your own flavorful blends!
Makes 4 servings
1/4 cup of softened cream cheese
4 ounces of smoked fish (We love Lake Michigan whitefish but smoked salmon is great too!)
1 Tbsp finely chopped celery
1 Tbsp finely chopped bell pepper (We prefer red or orange for color)
1 1/2 tsp Everett’s Celery Sage Fusion
1 1/2 tsp Everett’s Paprika Garlic Fusion
4 shakes of Worcestershire sauce
- Mix all ingredients in a bowl until blended and the color looks uniform. The dip is best if chilled in the fridge for a few hours to allow the flavors to blend.
- Serve with crackers or Sage Butter Toast. (See Sage Butter Toast recipe for the perfect accompaniment.)