6 ounce smoked trout
3 ounce light cream cheese, softened (use more if creamier dip preferred)
½ cup nonfat plain Greek yogurt
2 teaspoon freshly squeezed lemon juice
1 teaspoon Worcestershire sauce
3 tablespoon chives, chopped
Pinches of salt, black pepper, and cayenne pepper
Drizzle of olive oil, for garnish
Recipe and photo courtesy of National Fisheries Institute [1]
Links
[1] https://dishonfish.com