Smoked Trout Dip

Seafood dips go perfectly with raw veggies, crackers, or pita. If you have any leftovers, it is also great on bagels or toast for a morning treat!

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

In a medium bowl, flake the smoked trout until shredded.
Add remaining ingredients (cream cheese through salt, black pepper, and cayenne pepper); combine until well mixed.
If desired, drizzle dip with a little olive oil before serving. Serve in a bowl or divide into individual servings

Recipe and photo courtesy of National Fisheries Institute

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