Recipe by CRAFTYGAL63
"Savory and spicy, this mayo-based dip is made with canned mackerel."
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1 (15 ounce) can
mackerel, drained and rinsed
onion, finely diced
tomato-based hot pepper sauce
salt, or to taste
ground black pepper, or to taste
I can't but help adjusting recipes but that's just how I am. This dip is delicious! I added about 2 tablespoons of lemon juice and some cilantro. I used a combination of ketchup and siracha for the heat. Thanks for the recipe!
Holy mackerel this stuff is delicious! I used Miracle Whip instead of mayonaise and Louisiana Hot Sauce instead of tomato based sauce.
Wow, I made it exactly the same as the recipe but added 1/2 tbs of lemon juice. It was awesome. It was a nice new dip.
I found this dip to be excellent I will definitely make again. I think I will also add salad shrimp and call it seafood dip!
I added the juice of one fresh lemon, some cilantro (about 3 tbsp) and used Louisiana Hot sauce in place of the tomato-based hotsauce. I also added about 1 tbsp catsup & 4 stalks of celery diced. This made a great sandwich -- paired with soft wheat bread and shredded lettuce.
I was a little reluctant to try this recipe, but it is absolutely delicious! I ate about 1/4 of it in the first tasting! Thanks so much for posting this!
This is a keeper!
Loved it. I left the hot since out and poured Cholula Chipoltle Hot Sauce directly on the cracker after it had the mackerel dip on it. I also added a dash of lemon juice to recipe. Yum!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 148
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