Sardine Dip

Why Sardines?

Since my Stage 3 melanoma diagnosis, I've made a lot of changes to the way I eat. One of the things I've focused on most is choosing foods that are packed with nutrition rather than just avoiding foods that aren't.

Blue Corn Chip - of course avocado oil! No seed oils in my house!

Sardines weren't something I grew up eating, but they're hard to ignore from a nutritional standpoint. They're rich in omega-3 fatty acids, high in protein, and loaded with nutrients like vitamin D, B12, calcium, and selenium. They're also one of the few convenient protein sources I can keep stocked in the pantry for days when I don't have much time.

When I came across this sardine dip from The Mediterranean Dish, I decided to give it a try.

The combination of shredded carrots, fresh herbs, green onions, lemon, and sardines creates something that's bright, fresh, and surprisingly satisfying. Even if you're skeptical of sardines, the flavors work really well together.

I've been trying to prioritize foods that support overall health while going through immunotherapy, and this has become one of those easy recipes I keep coming back to. It's quick to make, full of nutrients, and pairs perfectly with vegetables, crackers, or blue corn chips for a simple lunch or snack.

If you're looking for a practical way to add more omega-3s to your diet, this might be worth trying.

Recipe adapted from The Mediterranean Dish: Sardine Fish Dip