Creole Catfish Dip

Source: Coastal Living - March 2001

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

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.

Beat cream cheese and next four ingredients with an electric mixer until smooth. Stir in 1/4 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.

Yields 3 1/2 cups.