Smoked Whitefish Spread

8 ounces whipped cream cheese

1/2 cup sour cream

1/2 pound smoked whitefish, skinned, boned and flaked

1/4 cup finely chopped red bell pepper

2 tablespoons fresh dill

1 teaspoon freshly ground black pepper

1/2 teaspoon horseradish

With a spatula, combine cream cheese and sour cream in a mixing bowl until well blended. Stir in the fish, bell pepper, dill, black pepper and horseradish, then spoon into a serving dish. Refrigerate for an hour or longer, serve with sliced baguette or crackers.

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