Smoked Fish Dip – Garden & Gun

Ingredients

• 1 quart (4 cups) Duke’s mayonnaise
• 1⁄3 lb. cream cheese, softened
• 1 tbsp. Texas Pete hot sauce
• 2 tbsp. fresh-squeezed lemon juice
• 1 tbsp. Worcestershire sauce
• 1 tbsp. Old Bay seasoning
• Fresh parsley, 1 big handful, chopped
• 2 tbsp. minced shallot
• 2 tsp. horseradish
• 1⁄4 cup heavy cream
• 1 tbsp. capers (optional)
• 3 lb. of your favorite smoked fish (store-bought or homemade), flaked