Break up smoked bluefish and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in prepared Dijon-style mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.
Tips & Tricks
Eggs Benedict with Smoked Salmon
Eggs Benedict gets a tasty update with smoked salmon and rye bread.
Taco Dip I
This simple dip features all your favorite taco toppings in delicious dip form.