{
  "id": "CAT02-R01",
  "slug": "cat02-r01-florida-smoked-fish-dip",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat02-r01-florida-smoked-fish-dip.html",
  "title": "Florida Smoked Fish Dip",
  "category": "Appetizers & Snacks",
  "category_id": "CAT02",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 60,
  "total_time_minutes": 75,
  "primary_cooking_method": "NO_COOK",
  "primary_food": "smoked fish",
  "vegetarian": false,
  "allergens": [
    "fish",
    "milk",
    "egg",
    "wheat"
  ],
  "ingredients": [
    "8 ounces smoked mullet or smoked mackerel, skin removed",
    "8 ounces cream cheese, softened",
    "1/4 cup sour cream",
    "2 tablespoons mayonnaise",
    "1 tablespoon lemon juice",
    "1 celery rib, finely chopped",
    "2 green onions, thinly sliced",
    "1 teaspoon hot sauce",
    "1/4 teaspoon black pepper",
    "24 saltine crackers, for serving"
  ],
  "directions": [
    "Wash the celery and green onions under running water, then chop them.",
    "Break the smoked fish into small flakes with a fork. Feel through every piece with your fingers and remove all bones and any skin.",
    "In a mixing bowl, stir the cream cheese, sour cream, and mayonnaise with a rubber spatula until smooth.",
    "Stir in the lemon juice, hot sauce, and black pepper.",
    "Fold in the flaked fish, celery, and green onions until evenly mixed but still a little chunky.",
    "Cover and refrigerate for 1 hour so the flavors blend and the dip firms up.",
    "Serve cold with crackers. Do not leave the dip out for more than 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Smoked fish is sold ready to eat but must stay refrigerated at 40°F or below until you use it. People who are pregnant, older adults, and anyone with a weakened immune system should eat refrigerated smoked fish only when it is cooked in a hot dish. Keep the dip cold and put it back in the refrigerator within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Flaking smoked fish and picking out every bone by feel.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}