The Daily News General Manager Shanna Dickens is hitting the beach soon and will be mixing this smoked catfish dip recipe into her beach eats fare.

(Shanna Dickens, the General Manager of the award-winning magazine Acadiana Lifestyle and the Daily Iberian, shares a great dip as National Catfish Month ends)

Soon I will be packing up my SPF 500 and heading to the beach. When I go to the beach I live almost entirely on smoked tuna dip. When I start my vacation countdown it goes: “Eight sleeps until vaca.” But, also, in equal measure, “Eight sleeps until tuna dip.” Next time my beach craving hits without a trip in sight, I’ll blend my own Bushwacker and give this smoked catfish dip a try.

Ingredients

4 U.S. Farm-Raised Catfish fillets

2 tablespoons olive oil

2 teaspoons chipotle powder

1 tablespoon smoked paprika

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon Tony Chachere’s Original Creole Seasoning

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon hot sauce

1/4 cup green onion, chopped

Directions

Preheat the oven to 375° F. Place the catfish on a sheet tray, drizzle oil on each side of the fillets, and season with chipotle powder and smoked paprika. Bake for 12 minutes, remove from oven and allow to cool slightly before breaking apart into chunks. In medium-size mixing bowl, Combine remaining ingredients. Stir in the catfish. Cover and chill before serving.