Sardine dip

This is made with canned sardines. Get the ones that are packed in water. If you can’t find them in water, then the sardines in olive oil are okay, but it is low quality olive oil. The recipe uses coconut oil, which is most healthy, but you can use olive oil instead of coconut oil if you want.

Put all the ingredients into a food processor, blender or mixing bowl and blend until it is a puree. Serve with celery sticks or rice crackers.


1 can of sardines (3.75 ounces)
2 tablespoons extra virgin coconut oil
2 tablespoons butter
1 teaspoon oregano
juice of half a lemon

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