Texas Pete Smoked Fish Dip


  • 1/4 cup Bertman Original Horseradish Sauce
  • 1/4 cup Mayonnaise
  • 1/2 cup whipped cream cheese spread, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Bertman Great Lakes Brewing Company Dortmunder Beer Mustard
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon Texas Pete Original Hot Sauce
  • 1/4 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seasoning
  • 8 ounces skinned boned and smoked salmon or fatty white fish (cooked)


Combine ingredients in a large mixing bowl. Serve hot or cold with your choice of crackers or veggies.

Recipe provided by Nick Campbell.