This dip is great served piping hot or chilled in the refrigerator. And if you can’t find smoked whitefish, smoked trout stands in nicely.
By Ruth Kirwan
Midwestern transplant living in New York City. I live in a teeny apartment in NYC with my husband, whom I call the Big Man. I'm a food writer, recipe developer and tester, cooking school instructor, and total cheese lover. I'm happiest whenever I'm in front of a hot stove with a wooden spoon in my hand.