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!
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.
* 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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