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Layered Catfish Dip
3 cups water
1 pound U.S. farm-raised catfish fillets
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of garlic salt
1 small onion, chopped
1 22-ounce bottle chili sauce
Crackers for serving
For garnish:
Parsley sprigs
1. Bring water to a boil in a large skillet over medium heat. Add catfish fillets
and return to a boil. Reduce heat to medium-low, cover and gently simmer
for 5 to 7 minutes or until fish flakes easily when tested with a fork. Using
a slotted spatula, remove fillets from water and place on a plate to cool
slightly. Flake catfish; set aside.
2. Stir cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic
salt in a medium bowl until well blended. Stir in chopped onion.
3. To assemble dip, spread the cream cheese mixture over a 12-inch plate or
shallow serving bowl. Spread chili sauce over the cream cheese layer. Top with
the flaked catfish. Garnish with parsley sprigs and serve with crackers.
Serves 12
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