I’ve been on a real tinned fish kick lately, and this dip is where it all comes together. It’s slightly inspired by Moroccan sardine sandwiches — the kind packed with herbs, olives, harissa, and onions between crusty bread — just turned into a dip instead. It started as a way to use up the sardine tins that kept piling up in my pantry, and it turned into one of my go-to recipes to make for my family. It’s such a delicious way to pack in a ton of nutrients, and it doubles as a filling snack or the ultimate girl dinner when I don’t feel like cooking a whole meal.
There’s something about tinned fish that still makes people a little hesitant, and I get it because I used to feel the same way and I grew up with them always around me. But once you dress or pair sardines up with the right ingredients, they stop tasting “fishy” and start tasting rich, savory, and almost umami-forward, the same way anchovies do in a good Caesar dressing. This dip leans into that. It’s briny from the olives, a little spicy and smoky from the harissa, and finished off with a broiled cheese top that gets golden and bubbly right in the tin.
What Makes This One Special
This isn’t your average tinned fish situation, and it’s definitely not a straight-up sardine spread. The sardines get mashed down completely and mixed with olives, mayo, and a good amount of Parmesan, so any strong fishiness mellows out into something creamy and savory instead. The lemon zest and parsley keep it bright and stop it from feeling heavy, and the harissa adds a background heat and slight sweetness that builds the more you eat. Beyond how good it tastes, sardines pack in so much nutrition in such a small package, which is a big part of why this one’s become a regular in my house. Then there’s the broiled cheese finish, which honestly might be my favorite part. It gives you that golden, charred top that makes it feel like way more of a treat than a snack that’s actually good for you.
Ingredient Breakdown
- Sardines: The base of the whole dip. I go with oil-packed tins since the oil helps keep everything moist and rich, and I always drain them well before mashing so the dip doesn’t end up loose.
- Shallot: Adds a mellow, slightly sweet bite without overpowering everything else.
- Castelvetrano olives: Buttery, briny, and not overly salty, they balance out the richness from the mayo and Parmesan and add a nice bit of chew.
- Mayonnaise and Parmesan: These two work together to bring the creaminess and give the dip its body.
- Lemon zest: Brightens everything up and cuts through the richness of the mayo and cheese so the dip doesn’t feel too heavy.
- Harissa: My favorite part of this whole recipe. It adds heat and smokiness and a bit of sweetness without being overwhelming, and it’s what gives the dip its depth.
- Parsley and mustard: Parsley keeps things fresh and herby, while the mustard adds a subtle tang in the background that rounds everything out.
- Cheddar: Totally optional, but it’s what gives you that golden, charred top when you broil or torch it. Skip it if you want a slightly lighter dip.
How To Make It
Start with the sardines. Sardine bones are actually soft enough to eat and technically fine, but I’m not a fan of the texture, so I always pick them out. My preferred method is to open each sardine down the middle and use a fork to lift the bones straight out before mashing. It only takes a minute or two per tin once you get the hang of it. Once they’re out, add the sardines to a medium bowl and mash them well with the fork until they’re mostly broken down.
Build the base. Once the sardines are mashed, add in the shallot, olives, mayonnaise, Parmesan, lemon zest, harissa, parsley, and mustard. Stir it all together with the fork until it’s combined and mostly smooth. 🤎 I like leaving a little texture from the olives and shallot instead of mashing everything completely flat. It gives the dip a nicer bite instead of a totally uniform paste.
Season it. Taste as you go here since harissa brands vary a lot in both heat and saltiness, and the olives and Parmesan already bring some salt of their own. Add black pepper and salt to your liking, then give it one more stir to make sure everything’s evenly seasoned.
Get it ready to broil. Transfer the dip back into the empty sardine tins, dividing it evenly between them, and top with the shredded cheddar if you’re using it. Using the tins here isn’t just for looks. It keeps the portions small and personal, and it means less cleanup.
Char it up. This is where the fun part happens. If you have a kitchen torch, use it directly on the cheese right in the tin until the top is charred and bubbly. If you don’t have a torch, move the dip to a heat-safe dish instead and broil on high for 3 to 5 minutes, watching the entire time closely so it doesn’t burn, then enjoy!
Tips & Variations
A couple things I’ve learned making this one over and over, plus some ways to switch it up depending on what you have on hand:
- Don’t skip draining the sardines well — any extra oil left in the tin will make the dip too loose and greasy.
- If your harissa is on the milder side, feel free to add an extra half tablespoon to bring up the heat or add red chili flakes along with it.
- Swap the cheddar for shredded Gruyère or mozzarella if that’s what you have on hand. Both melt beautifully.
- No olives on hand? Chopped capers work as a briny substitute and add a similar punch.
- Add a pinch of smoked paprika on top before broiling for even more depth.
- Serve it warm, straight out of the tin, for the best texture. It firms up and loses some of its creaminess as it cools.
Make Ahead & Storing Leftovers
You can mix the dip base up to a day ahead and keep it covered in the fridge. Just hold off on transferring it to the tins and broiling or torching until you’re ready to serve, so the top stays fresh and doesn’t dry out. Leftovers keep well in an airtight container in the fridge for up to 3 days. When you’re ready to eat again, reheat gently in a low oven until warmed through, or give it a quick pass with the torch to bring back that charred top.
Get The Look
For this one, I used a kitchen torch to get that charred, bubbly cheese right on top without needing to dirty another dish. It’s one of those tools that feels like overkill until you have it, and then you’re using it on everything from crème brûlée to the top of a baked pasta.
Craving More Like This? Try These Recipes Out!
- Elote Dip: A cheesy, sweet, and spicy corn dip that comes together in under 30 minutes.
- Honey Garlic Butter Board: A shareable butter board finished with a sweet and spicy honey garlic sauce.
- Whipped Eggplant Dip: A smooth, creamy roasted eggplant dip inspired by Elephante.
- Caesar Salad Dip: All the flavors of a Caesar salad turned into a warm, bubbly baked dip.
- Hot Harissa Pita Chips: Crispy, spiced pita chips that are perfect for scooping up any dip.
If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.
You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.
Tinned Fish Salad Dip
Ingredients
- 2 4-ounce tins oil-packed sardines, drained
- 1/4 cup chopped shallot, about 1 small shallot
- 1/4 cup chopped castelvetrano olives
- 1/4 cup mayonnaise
- 1/4 cup grated parmesan
- zest of 1 lemon
- 2 to 3 tablespoons harissa or calabrain chili paste
- 2 tablespoons chopped parsley
- 1/2 tablespoon yellow or dijon mustard
- black pepper, to taste
- salt, to taste
- 1/4 cup shredded cheddar, optional, for topping
Instructions
- In a medium bowl, add the sardines, removing any bones if there are any, then mash well with a fork.
- Add the shallot, olives, mayonnaise, Parmesan, lemon zest, harissa, parsley, and mustard, then stir with the fork until combined and mostly smooth.
- Season with black pepper and salt to taste, then stir again to combine.
- Transfer the dip back into the sardine tins and top with the shredded cheddar, if using, then use a kitchen torch to char the top of the cheese until golden.
- If you don’t have a torch, transfer the dip to a heat-safe dish instead and broil on high for 3 to 5 minutes, watching closely, until the top is golden and bubbling, then enjoy!
Notes
A: Yes, you can skip the browning step entirely and serve the dip as-is, or warm it briefly in a skillet over low heat before serving. Q: Why transfer to a heat-safe dish instead of broiling in the tin?
A: Tins aren’t rated for oven heat, and their lining can release harmful chemicals when exposed to direct broiler temperatures, so a heat-safe dish is the safer option there. A torch flame doesn’t heat the tin the same way and is fine to use directly. Q: What can I serve this with?
A: Crackers, toasted baguette, or sturdy vegetables like endive and cucumber all work well.
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