Last year, I took a trip to Miyako Island in Okinawa. While I was there, I bought some smoked bonito fish, which is a local delicacy, and brought it back home. I have been making fish dip for years but never really experimented with smoked fish. The bonito dip was amazing. It blends together fish, mayonnaise, cream cheese, lemon juice and spices to make an amazing dip that can be served with crackers, veggie sticks, or even as a salad topper. Any smoked flaky fish will work – I have also used smoked tuna. You can add more hot sauce if you prefer it spicier.