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READY IN 2¼ hrs

Mackerel Dip

Read Reviews (9)

"Savory and spicy, this mayo-based dip is made with canned mackerel." — CRAFTYGAL63

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 (15 ounce) can mackerel, drained and rinsed
1 small onion, finely diced
1/4 cup tomato-based hot pepper sauce

2 teaspoons salt, or to taste
1 teaspoon ground black pepper, or to taste
1 cup mayonnaise

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Directions

Remove skin and bones from fish. In a medium bowl, mix fish with onion and hot pepper sauce with a fork, breaking fish into small pieces. Mix in mayonnaise. Season to taste with salt and pepper. Cover, and refrigerate for 2 hours.

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PREP 15 mins
READY IN 2 hrs 15 mins

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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!

—jeebee

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Jan 26, 2008

Holy mackerel this stuff is delicious! I used Miracle Whip instead of mayonaise and Louisiana Hot Sauce instead of tomato based sauce.

—ironmike75

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9 Ratings

Nov 15, 2010

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.

—Red_Hott

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Dec 01, 2008

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!

—Donna

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Jan 30, 2012

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!

—hmay311

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Feb 26, 2012

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.

—TANDYM

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Dec 14, 2011

This is a keeper!

—MAGGIE86

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May 01, 2012

Great simple to make recipe. We served this on toasted flat bread and garnished with fresh garden-grown dill. If you want to cut the chill time, place the nearly finished product in the freezer for 15, stir and then for another 15 before in the freezer. Stir and it's ready to serve.

—DougBidwell

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Nutrition

Calories
187 kcal
9%

Carbohydrates
2.6 g
< 1%

Cholesterol
31 mg
10%

Fat
16.5 g
25%

Fiber
0.2 g
< 1%

Protein
7.4 g
15%

Sodium
682 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mackerel Dip

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 187
Calories from Fat: 148

% Daily Value *
Total Fat 16.5g 25 %
Saturated Fat 2.7g 14 %
Cholesterol 31mg 10 %
Sodium 682mg 27 %
Potassium 92mg 3 %
Total Carbohydrates 2.6g < 1 %
Dietary Fiber 0.2g < 1 %
Protein 7.4g 15 %
** Sugars 1.1g
** Vitamin A 4 %
Vitamin C 3 %
Calcium 10 %
Iron 8 %
** Thiamin 1 %
** Niacin 15 %
Vitamin B6 11 %
Magnesium 5 %
Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.