The Granary’s Famous Smoked Trout Dip

By on July 20, 2015 Categories: From the Granary, Uncategorized

1/2 pound softened cream cheese
1/4 cup heavy cream
1/4 cup Parmesan grated
1 Tbls Worcestershire
1 Tbls chipotle in adobo minced
1/4 cup diced chives
1 filet of smoked trout skin removed and flaked
2 Tbls fresh squeezed lemon juice no seeds!
Combine all ingredients in a mixing bowl and stir until you have reached a dip consistency.  Spoon into small souffle ramekins and top with additional Parmesan if desired. Put ramekins in a 325-degree oven for about 15 mins until warm throughout.
Garnish with finely minced chives, and serve with some crusty baguette and or pita.