Tinned Seafood Salsa Dip with Tortilla Chips

The dip nobody can identify and everyone wants the recipe for.

⌛ 5 minutes ✧ 🍽️ 2-4

🐟 Savoury spreads

Tinned Seafood Salsa Dip with Tortilla Chips

This one surprises people every time. A tin of spreadable seafood, a spoonful of salsa, a squeeze of lime, and a handful of fresh coriander — blended together into something rich, bright, and deeply savory. It tastes coastal and complex, and it takes five minutes. Serve it in the middle of the table with a pile of tortilla chips and watch it disappear. Nobody needs to know how easy it was.

Ingredients

1 tin of spreadable tinned seafood (Maison Marthe or similar — sardine, mackerel, or oyster spread all work beautifully)
4–6 tbsp tomato salsa
Juice of ½ lime
1 large handful of fresh coriander, finely chopped — plus extra leaves to garnish
Tortilla chips, to serve

Instructions

Add the seafood spread, salsa, lime juice, and chopped coriander to a bowl.
Blend briefly with a hand blender or mix vigorously with a fork until combined but still slightly textured.
Taste and adjust — more lime for brightness, more salsa for warmth.
Spoon into a serving bowl and top generously with fresh coriander leaves.
Serve immediately with tortilla chips alongside.

Serving suggestion

Make it just before serving so the coriander stays vibrant and fresh. The dip is rich, so a cold beer or a margarita alongside cuts through it beautifully. Try different seafood spreads each time — mackerel gives a smokier depth, oyster cream is more delicate, sardine is bolder. Every tin tells a slightly different story.