Rating: 4.76 stars
21 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

187 calories; protein 7.4g; carbohydrates 2.6g; fat 16.5g; cholesterol 30.7mg; sodium 682.1mg. Full Nutrition
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Reviews (19)

Most helpful positive review

Rating: 5 stars
08/17/2010
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! Read More
(24)
21 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2010
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! Read More
(24)
Rating: 4 stars
01/26/2008
Holy mackerel this stuff is delicious! I used Miracle Whip instead of mayonaise and Louisiana Hot Sauce instead of tomato based sauce. Read More
(14)
Rating: 5 stars
11/15/2010
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. Read More
(9)
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Rating: 5 stars
12/01/2008
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! Read More
(8)
Rating: 5 stars
01/30/2012
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! Read More
(4)
Rating: 4 stars
02/26/2012
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. Read More
(4)
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Rating: 5 stars
05/14/2016
I used all of the ingredients and added a teaspoon of dill weed and fresh lime juice from 1 whole lime. The dill and lime lightens up the fishy-ness of the mackerel. I would definitely make this again. Read More
(2)
Rating: 5 stars
12/14/2011
This is a keeper! Read More
(2)
Rating: 4 stars
05/01/2012
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. Read More
(2)