CREOLE CATFISH DIP

Makes 3½ cups.

INGREDIENTS

4 (4-ounce) catfish fillets 1½ (8-ounce) packages cream cheese, softened 2 tablespoons mayonnaise 2 tablespoons Worcestershire sauce 1 tablespoon fresh lemon juice 1 teaspoon Creole seasoning ½ cup chopped green onions, divided 1 (12-ounce) bottle chili sauce

DIRECTIONS

1 Pour water to a depth of 2 inches into a large skillet; bring to a boil. Add fish, and return to a boil. Cover, reduce heat, and simmer 5 to 8 minutes or until fish flakes with a fork. Remove from skillet with a slotted spoon; cool slightly. Flake into bite-size pieces.

2 Beat cream cheese and next 4 ingredients with an electric mixer until smooth. Stir in ¼-cup green onions. Spread cheese mixture in an 8-inch bowl or cast-iron skillet. Spread chili sauce over cheese mixture; top with flaked catfish and remaining onions. Serve immediately.