Dairy-Free Spicy Salmon Dip
Dairy-Free Spicy Salmon Dip has swirls of sriracha, mayo for creaminess, and canned salmon all blended into a mouth-watering dip.
I love quick and easy meals! Although I called this salmon dip, it’s usually my lunch with a bunch of carrots and not a snack or appetizer. Sometimes I go wild and use plantain chips 😛 This salmon dip uses mayo instead of cream cheese or sour cream. I used to be that person who religiously made my own mayo but these days I buy it.
I first started making this salmon dip when I was writing the Ditch the Wheat cookbook. It was my quick and easy lunch and sometimes I would make sardine pâté from my digital cookbook, The Grain-Free Snacker. You would think that I would have so much food to eat for lunch and dinner when writing a cookbook but that really isn’t true. When you are working on a chapter for a month you might only be making desserts over and over again! The last thing I wanted to do was make a fancy lunch.
Ingredients for this recipe
- salmon, drained (boneless or with bones, doesn’t matter)
- mayonnaise (this is a clean version I like)
- sriracha sauce
- fine sea salt
How to Make this recipe
Place all the ingredients into a food processor and blend until smooth.
Taste it and adjust for more mayo if you want it creamier and/or more sriracha if you want more spice.
Serve with crackers or vegetables for dipping.
Keep covered and refrigerated until you eat it.
You might like these easy lunch ideas too!
- The Chicken BLT Unwich
- Paleo Turkey Roll-Ups with Avocado Dressing
- Paleo Ground Pork Tacos
- Paleo Taco Bowl
Dairy-Free Spicy Salmon Dip Recipe
- 1 6-ounce can of salmon, drained (boneless or with bones, doesn't matter)
- 1/4 cup or more mayonnaise (this is a clean version I like)
- 1 teaspoon or more of sriracha sauce
- Pinch of fine sea salt
- Place all the ingredients into a food processor and blend until smooth.
- Taste it and adjust for more mayo if you want it creamier and/or more sriracha if you want more spice.
- Serve with crackers or vegetables for dipping.
- Keep covered and refrigerated until you eat it.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.