I love quick and easy meals! Although I called this dairy-free spicy 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.
Dairy-Free Spicy Salmon Dip
Yield: 1 medium size bowl of dip
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.
You might like these easy lunch ideas too!