Back in my catering days I used to eat sleep and breath, finger foods aka appetizers aka (fancy term) hors d’oeuvres. It was easier, and less expensive to throw a ‘shindig’ if you only supplied the small stuff.  From the loud and intense football parties to the sofisticated tea parties, bite sized was the way to go.

One of the more popular items was of course, the all important DIP! Didn’t matter what kind as  long as there were a couple to choose from.

I was very recently reminded of one of my favorites for putting on crackers. FISH DIP! Now, don’t turn your nose up yet. You haven’t heard what’s in it!

Here’s what you need

• 2 8oz pkgs cream cheese- set out on counter about 2 hours ahead of time.
• 4 good-sized pieces of Mahi-Mahi, cod, salmon, any GOOD fish
• 2 Tbl Old Bay
• salt and pepper
• 1 bunch green onion
• 1 tsp garlic powder
• 1 tsp dill weed

Here’s what you do

Line a baking pan with tin foil and spray with olive oil spray. Lay fish filets, spaced apart on the pan and drizzle with EVOO. Sprinkle the Old Bay, and salt and pepper (to taste) over the top. Bake at 450 degrees for 15-18 minutes.

While the fish is baking, finely chop the green onions (including the greens) and put them into a medium sized bowl, add cream cheese, garlic powder, salt and pepper (to taste) and dillweed. Mix VERY well, cover and set aside.

When fish is done (opaque in the center), tear apart with 2 forks and let cool, completely. It doesn’t take long if you take the fillets off the pan they were baked on. Once cooled, gently fold into cream cheese mixture.

You can make a ball out of it and chill it for a party or just put it in a small bowl, cover and chill for when you need a snack. This tastes amazing on onion or everything bagels as well.

Because simple is amazing!

Jo 💟