The Bowery'S Hot Smoked Whitefish Dip - cooking recipe

Ingredients

8 ounces cream cheese, softened
4 ounces smoked whitefish, flaked and bones removed
1 teaspoon lemon juice
1/2 teaspoon roasted garlic, diced
smoked paprika

Preparation

Mix all ingredients. Adjust lemon juice and garlic to your taste.
Put in an oven-proof dish. Sprinkle paprika on top.
Bake at 325 degrees until warm and bubbly.
Serve with melba rounds or toasted baquette slices.