Layered Catfish Dip

In honor of National Catfish Month, I'm cooking this tasty dish on WABG's Delta Kitchen tomorrow morning. Be sure and tune in!

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

1. 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.

2. Stir cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt in a medium bowl until well blended. Stir in chopped onion.

3. 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.