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Mackerel Dip

Rated as 4.72 out of 5 Stars

"Savory and spicy, this mayo-based dip is made with canned mackerel."
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2 h 15 m servings 187
Original recipe yields 12 servings


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  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.

Nutrition Facts

Per Serving: 187 calories; 16.5 2.6 7.4 31 682 Full nutrition

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Read all reviews 18
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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 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!

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 th...

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 ...