This evokes a whitefish salad-type vibe, which seems appropriate for a break the fast meal. The recipe makes about 1¼ cups of dip. Depending on the size of your group, you can reduce or expand the quantities.
For a socially distanced gathering, avoid the communal dip bowl; put a small amount of dip in individual cups with a selection of crackers, veggies, toasts, etc. for each guest.
1 cup smoked fish, flaked or cut into small pieces (not lox, use smoked salmon, sable, mackerel, whitefish, etc.)
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons cream cheese
½ teaspoon Old Bay-style seasoning
4 drops hot pepper sauce, or to taste
Juice of ¼ lemon
½ teaspoon Worcestershire sauce, or to taste
Cracked black pepper to taste
Chopped parsley for garnish
Using an immersion blender or food processor, blend all the ingredients until the consistency reaches a spread.
Transfer the dip into a serving dish, sprinkle it with chopped parsley and serve with toast rounds, pita toast, bagels, crackers, and/or a selection of veggies — carrots, celery, cucumbers, peppers, etc.