Smoked White Fish Dip

6-8 oz. smoked white fish meat, picked over, bones and skin removed

1 (8 oz) block Neufchatel Cheese

1/4 c. sour cream

juice of 1/2 a lemon

handful of fresh dill weed fronds or to taste

dash of hot sauce 

salt and pepper to taste


Place half of the fish, the Neufchatel Cheese, sour cream, lemon and hot sauce in the bowl of a food processor and pulse until smooth.  Spoon into a bowl and fold in the remaining fish.  Taste and season as desired.