Sue Winowiecki’s Smoked Fish Dip

4 oz cream cheese, room temperature
1/4 c. sour cream
1 medium size smoked fish
1 dash hot sauce
1 pinch pepper
1/4 t. salt
1/4 sweet onion, finely minced
1 t. fresh garlic, minced
1/2 t. dijon mustard
1T olive oil

Combine all ingredients in blender and blend until smooth.  To serve hot, spread in an 8oz baking dish and bake at 350 degrees for approximately 30 minutes, or until warm in the middle and golden on top.  Serve with warm bread or crackers.  It’s also good cold, too, served with fresh vegetables.