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SMOKED MULLET DIP

  • 1 cup sour cream
  • 1 cup crème fraiche
  • 1 2-ounce package Lipton Onion Soup Mix
  • 1 tablespoon black pepper
  • 1 tablespoon dried lemon thyme
  • 2 tablespoon Crystal Hot Sauce
  • 1 pound smoked mullet, shredded by hand
  • Toast points

In a mixing bowl, combine all ingredients except the smoked fish. Gently fold in the fish, but do not over mix. Refrigerate 2–3 hours to let the flavors get to know each other. Serve with toast points.

Serves 4 as an appetizer

Courtesy of Libby’s Cafe + Bar


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