Seaman's Dip
Submitted by Freebird
Chunky salmon and avocado dip with fresh lime, tomatoes, curd cheese, and Greek yogurt. No cooking required, just 10 minutes of prep for a crowd-pleasing appetizer.
YIELD
10 servingsPREP
10 minCOOK
0 minREADY
10 minCall it a mash-up between guacamole and salmon dip, and you’d be spot on.
Canned salmon gets flaked and folded into ripe avocado mashed with fresh lime zest and juice, then mixed with chopped tomatoes, curd cheese, and a spoonful of Greek yogurt.
The texture stays intentionally rustic and chunky, which makes it a natural partner for tortilla chips, crackers, or sliced vegetables.
Ten minutes from fridge to table, no cooking, and it feeds 10. That’s the kind of appetizer recipe you want in your back pocket.
Kitchen Tips
- Use ripe but firm avocados so the dip stays chunky rather than turning into a smooth paste.
- Squeeze the lime juice over the avocado first to prevent browning, especially if you’re making this ahead.
- Drain the canned salmon thoroughly and pick out any bones or skin before flaking.
Ingredients
Directions
Drain the can of salmon and flake the fish into a large bowl.
Mash the avocado with the rind and juice of the lime, stir into the salmon then add the tomatoes, cheese, chillies and yogurt.
Mix well but try to keep the texture quite rough.
Season to taste then serve with the suggested accompaniments.
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