Thread: Ted’s Smoked King Mackerel Dip

Ted Suttle’s Smoked King Mackerel Dip :eat:
Ingredients:
8 cups broken-up smoked King or substitute Spanish mackerel
8 ounces cream cheese, softened
1/3-cup sour cream
1/3-cup mayonnaise
1/2-medium onion
8 ounces of jalapeno
2 green onions
1 bundle of celery
1/2-teaspoon cayenne pepper

Preparation: Put all ingredients on a food processor and enjoy! (Note: Ted puts mustard and blackened seasoning on skinless king mackerel fillets and smokes them in a Smokehouse Little Chief smoker for about 3 hours with hickory chips. Spray the grill with Pam to keep the fillets from sticking.)

:yay:

Oh damn, that stuff is GOOD! :yippee: :bow: :eat:

thanks Finn, I have tried it before, it is very good, glad someone was able to get that imfo.

I got some from Ted today, man that stuff is good. Its a little different than Ms. Pats but awesome in the same right.

Dip,? Heck, eat it straight....JUST ADD PASTA, makes a Salad. Teds or Ms Pats either one, just cook up some of them SMALL pasta sea sheel looking things, and mix them in with the dip, chill and eat. But I don't do the Blender thing, I like to chop the stuff by hand, so you feel and taste them in the salad. Also , not a must, but you can add some chopped boiled eggs.

[size=12pt]When Ted started making it with Spanish, it got even better. :yay:
If I catch Spanish when Ted is out there, I give them to him.
When to bowl gets close to empty, be careful, you could pull back a nub trying to get that last cracker full :slap:[/size]