Striped Bass Cracker Dip - John Lassandro

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Preparation of Fillets: Remove all the red meat.

3 to 4 pounds of cooked, boneless striped bass fillets
4 - 8 oz. packs of Philly Cream Cheese
1 medium size jar of salsa (salsa to taste, mild, medium, or hot)
1 medium onion chopped fine
1/2 medium green pepper chopped fine
1/2 medium red pepper chopped fine
Salt (to taste)
Pepper (to taste)
Parsley flakes

Mix ingredients thoroughly and roll into log

Place on cookie sheet

Sprinkle log with parsley flakes, paprika and crushed walnuts

Place in refrigerator to chill

Serves 20 to 30
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