Blender

Canned Mackerel Cheese Dip

  • Condiment

Start the party right with a refined hors d’oeuvres that goes just as well as a dip for veggie sticks as it does spread on crackers or French bread. Our canned mackerel cheese dip tastes like you spent hours making it – but is ready in minutes.

  • Servings 3
  • Preparation
  • Cooking

Ingredients

  • 1 can of mackerel in water
  • 1/2 onion, thinly sliced
  • 1 branch dill
  • 2 tbsp parmesan cheese
  • 2 tbsp melted butter
  • 2 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • A little salt
  • A little pepper

Side Dish

  • French bread, vegetable sticks, crackers, etc.

Directions

  • Place ingredients except side dish into the blender container and firmly secure the lid. (Add the liquid from the canned mackerel in water as well.)
  • Turn the dial to start the blender and set the speed to “2” or “3”. Blend for 30 seconds. Then turn the dial to start the blender and set the speed to “10”. Blend for 15 seconds.
  • Transfer the contents to a container and serve with French bread, vegetable sticks, and crackers.

If the canned mackerel contains salt, you can omit the salt.

A FISH SPREAD THAT TASTES LIKE A TRAINED CHEF MADE IT

Sometimes a sophisticated appetizer defies logic. It’s not often that a refined dip takes mere minutes to whip up with common pantry staples – but still manages to pack loads of herbaceous, umami flavor and the best creamy, velvety texture. Our canned mackerel cheese dip slots perfectly into that rarified space of simple to make dips that taste like you paid a trained French chef to cater your dinner party.

HOW TO GET THE PERFECT TEXTURE FOR THE CHEESE DIP

The secret to the texture is blending in two phases. Load the mackerel cheese dip ingredients into the jar of your Tiger Edge blender and first blend for 30 seconds with the speed dial set low (around 2 or 3). Next turn the speed dial to 10 and blend for an additional 15 seconds. That’s it! The first spin evenly distributes the ingredients. And the second, shorter blend is for texture.

TIPS AND VARIATIONS

Use the canning liquid from the mackerel tin. Using the canning water does two things. It imparts the right amount of moisture to the cheesy spread. And it is also loaded with the punchy flavors of the fish.

Serve cold or at room temperature. With this quick recipe, you can go straight from the blender to serving the guests at your dinner party. Or make it ahead of time and keep it covered in the refrigerator until ready to serve.

Try a different canned fish. While mackerel makes the perfect spread, we’ve tested with canned salmon – and our favorite runner up: canned smoked trout. Both were excellent.

Make it more (or less) savory. An extra pinch of salt is a trick commonly used by restaurant chefs to make their dishes stand out. A teaspoon of olive brine would also deliver a bit more of a salty kick. If you’re following a low sodium diet, just add less salt to the dip ingredients and be sure to use canned mackerel with no salt added.

Products used in this recipe

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