Here I am at the Cheese Shop in Pinconning, Michigan collecting my items when I stumble upon some smoked whitefish, an item not found in Virginia. White fish is on the menu as a dip. Red onion, mayo, capers, dill, and Worcestershire all come to the party with some cream cheese. I’m in Northern Michigan, so I have to serve it in jerky, right? Nah, just screwing with you because a wild turkey woke me up at 4:30 this morning. I hope you like it.(Follow the blog for an upcoming wild turkey recipe.)

8 ounces smoked white fish
4 ounces mayo
4 ounces cream cheese
2 tablespoons capers
1 tablespoon lemon zest
1 tablespoon Worcestershire
1 teaspoon of fresh dill
1/2 teaspoon Everything Italian seasoning

1/2 teaspoon black pepper (optional)

Salt and pepper to taste

Carefully remove meat from fish bones and place in a food processor.

Add mayo, cream cheese, zest, garlic, dill, and Worcestershire. Run food processor for 1 minute.

Refrigerate.

Serve with crackers.