Begin by flaking the smoked whitefish into small pieces using a fork. Ensure there are no bones left in the fish. The smoke flavor is what makes this dip truly special!
In a large mixing bowl, combine the softened cream cheese and mayonnaise. Use a fork or electric mixer to blend until the mixture is smooth and creamy.
Stir in the diced onion, pickled banana peppers, hot sauce, Worcestershire sauce, salt, and pepper. Mix well to combine all the ingredients.
Gently fold the flaked smoked whitefish into the creamy mixture. Be careful not to overmix; you want to keep some chunks of fish for texture.
Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.
Once chilled, give the dip a good stir and taste. Adjust seasoning if necessary. Transfer it to a serving platter and garnish with fresh parsley for a pop of color.
