Mackerel Dip

Mackerel Dip

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"Savory and spicy, this mayo-based dip is made with canned mackerel."
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2 h 15 m servings 187 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. 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.



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 f...

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 dice...

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!!

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 ...

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