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Smoked Fish Dip

Reviewed: Jul. 7, 2013
I used baked tilapia and it turned out nicely. I did season the fish with old bay and lime prior to cooking and I upped the sour cream, old bay and hot sauce (I like my food a little spicier) and omitted the liquid smoke. Also really no need for a food processer, it blended well with just a spoon. It seemed a little runny at first, but after a half hour in the freezer it was perfect consistency. Brought it to a party with some large sesame wafers, when those ran out my friends continued eating it with tortilla chips. Went over great!
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