cookSmoked Trout Dip

From: bonappetit.com
SERVES 8

1 1/28-ounce packages cream cheese, room temperature
2 tablespoons prepared white horseradish
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
2 4.5-ounce packages skinless smoked trout fillets,* broken into rough 1/2-inch pieces (about 2 cups)
3 tablespoons drained capers

Using electric mixer, beat cream cheese, horseradish, lemon juice, and Worcestershire sauce in medium bowl to blend well.

Stir in fish and capers. Season dip to taste with pepper. Transfer dip to decorative bowl. Cover and refrigerate.

DO AHEAD Dip can be made 8 hours ahead. Keep refrigerated.

serve with toast points, dried fruit, and nuts.

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