Oh Mary you just made me so homesick for Florida! lol Smoked fish dip was somewhat of a secret "local" dish when I was little. We had to find fish shacks on the water to buy it. Now of course it's everywhere. :)

Here's a dish my family and friends request year after year for get togethers, tail gating and wrapping presents on Cristmas Eve after the kids have gone to sleep...

Beth's seven layer dip:
2 lbs ground chuck
2 packages Taco Bell taco seasoning
11/2 cup water
1 large can refried beans
1 large jar mild salsa
1 large can sliced black olives,
6 cups finely shredded iceburg lettuce
3 ripe roma tomatoes diced small
4 cups of shredded sharp cheddar cheese
1 large tub of sour cream
Fresh Guacamole:
6 ripe avocados
2 tsp lime juice
1 tsp garlic powder
1 tsp chili powder
1 tsp onion powder
1 Tablespoon minced red onion
1 tsp salt
black pepper to taste
Mash all of the Avocados leaving some small bits (dont puree), add all the other ingredients to the avocados, taste and adjust the seasonings.

Prheat the oven to 350F
You'll need a 13x9x3 inch baking pan.
In a large sautee pan, brown the meat, drain and add 1 1/2 packets of Taco Bell seasoning, and the water, bring up to a boil, then simmer on medium until almost dry. Warm up the large can of refried beans, add the 1/2 packet of the Taco Bell seasoning stirring well until hot and creamy. Pour the browned beef into the bottom of the baking pan, then the refried beans on top of that, smooth over and sprinkle 2-3 cups of the shredded cheese on top. Bake just until the cheese melts (about 8 minutes).
Make the guacamole while the pan is baking. Take the pan out, spread over the melted cheese in layers: the salsa, black olives, the sour cream, guacamole, shredded lettuce, sprinkle the remaining shredded cheese, and the diced tomatoes over the whole top. Place a big serving spoon on the side, and serve with warmed "scoop" nacho chips.
This serves a crowd, and if you want to make a meal out of it, I always serve skewered chicken, or beef with warm tortillas, and sliced limes.

Smoked white fish dip.

I take about about 16 oz of flaky smoked white fish (smoked trout will do), peel of skin. Put in bowl.

Add 2 tablespoons of lemon juice.
Add 1/4 cup of olive oil.
(you could add an extra table spoon of creme fraiche to be decadent).

Mix with wooden spoon or pulse a few times in a cuisine art.

Serve with your favorite crackers or bread.