LAYERED CATFISH DIP by TwT

[beemaster]

LAYERED CATFISH DIP
3 cups water
1 pound U.S. Farm-Raised Catfish fillets
12 ounces cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
Dash of garlic salt
1 small onion, chopped
1 22-ounce bottle chili sauce
Crackers for serving
Parsley sprigs for garnish
Bring water to a boil in a large skillet over medium heat. Add catfish fillets
and return to a boil. Reduce heat to medium-low, cover and gently
simmer for 5 to 7 minutes or until fish flakes easily when tested with a
fork. Using a slotted spatula, remove fillets from water and place on a
plate to cool slightly. Flake catfish; set aside. Stir cream cheese, mayonnaise,
Worcestershire sauce, lemon juice, and garlic salt in a medium
bowl until well blended. Stir in chopped onion. To assemble dip, spread
the cream cheese mixture over a 12-inch plate or shallow serving bowl.
Spread chili sauce over the cream cheese layer. Top with the flaked catfish.
Garnish with parsley sprigs and serve with crackers.