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Mackerel Dip

Rated as 4.73 out of 5 Stars

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

2 h 15 m servings 187 cals
Original recipe yields 12 servings

Directions

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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.

Nutrition Facts


Per Serving: 187 calories; 16.5 g fat; 2.6 g carbohydrates; 7.4 g protein; 31 mg cholesterol; 682 mg sodium. Full nutrition

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Reviews

Read all reviews 15
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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!

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!!

This is a keeper!

We have decided to add more oily fish to our diets....hence the reason this recipe appealed to me. It is also very similar to a fish spread we order a lot in Florida. I only had a small can of M...