00:00Hey everybody and welcome back to It's Only Food with Chef John Pelley.
00:04Today we're going to be showing you how to make sardine dip.
00:08Cue the music!
00:09All right, well thanks a lot for joining us today.
00:22I appreciate you being here.
00:24Don't forget to like, subscribe, leave a comment down below,
00:27and then share this video and this channel with everybody you know.
00:31Like I said, we're going to be making sardine dip.
00:34So let's head down here and see what our ingredients are for this.
00:37We've got two cans of sardines, we've got two cups of cream cheese,
00:40one shallot that I've minced up, the juice of one lemon,
00:44a little chopped parsley, and some salt and pepper to taste.
00:47The first thing I want to talk about is a little bit about sardines.
00:50The ones I've got here in the picture are a pretty good brand.
00:54I got them at Costco. They had them on sale.
00:56My wife got a box of them that came like a box of ten.
00:59They're a little bit higher quality than what you're going to find in the dollar store.
01:03This is the Chicken of the Sea brand.
01:06I'm not talking about quality, I'm just talking about the price comparison,
01:10price point of it all.
01:12These are from the dollar store.
01:14You can get the Louisiana hot sauce ones, sardines in oil and smoked.
01:20You can get sardines that are just in water,
01:23and you can get the Mediterranean brand too.
01:26They've got olives and things like that in them too.
01:28These are a great source of protein and also a great way to get your fish oil that you need.
01:35I just wanted to try a different brand because I've been eating nothing but dollar store ones
01:40since I started eating sardines.
01:42These are pretty good.
01:44They're a little bit bigger and a little bit meatier,
01:46but you'll see them when we open them up to make our dip here.
01:49Sardines are really good.
01:52They're fishy.
01:53Actually, they're not.
01:54If you ever tried them, eat them right out of the can.
01:57They're not that bad on crackers or whatever.
01:59I've got a couple sardine shows, actually.
02:02I'll put the playlist right up here and you can watch those.
02:05Very good product, very good food.
02:08It's not going to hurt you, and it's not fishy.
02:11I just wanted to clear that up.
02:13I'm seeing a lot of stuff now this year too in 2024 about sardines
02:18and the health benefits and the different recipes and all that too.
02:21Hopefully, I'm on the right bandwagon on that one.
02:23I've been pushing sardines for years.
02:25Anyway, to our dip, let's go ahead and start out here.
02:28Let's start mixing it up.
02:30All right.
02:31You need a big enough bowl for all your ingredients.
02:33We've got a couple cups here of the cream cheese and the sardines.
02:36I want to make sure I've got a big enough bowl.
02:38Anyway, go ahead and add your cream cheese.
02:41I got the whipped cream cheese.
02:43They're a little fluffier, better dip.
02:45You don't have to wait for it to soften up to use either.
02:48It actually spreads and whips better, mixes up better than your normal cream cheese.
02:58All right.
02:59We got the cream cheese in there.
03:00We're going to go ahead and throw our shallots and our parsley in.
03:04We're going to go ahead and take this out.
03:08We'll go ahead and whip it up here.
03:11Then we got our sardines.
03:15As you can see, let me just…
03:18These are bigger.
03:21They're meatier.
03:23I can grab one out of here before we're breaking it off there.
03:26These are huge, huge sardines, and they just fall apart.
03:32The bones and all, everything in there, the bones and all are good.
03:35I'm going to go ahead and throw the juice in here too.
03:39Be not afraid.
03:41These are wonderful, wonderful, delicious fish.
03:50I'm going to get a spoon.
03:52You can do this in a mixing bowl if you want.
03:54Why go to all that when you can just do it by hand?
04:01All right.
04:02We'll go ahead and mix this up.
04:04The sardines will just break up and spread out throughout all this.
04:12Let's add our salt and pepper.
04:19Normally when I'm seasoning to taste food with salt and pepper,
04:22it's about a quarter teaspoon of each salt and black pepper.
04:26It's a nice ratio.
04:30It kind of looks like tuna salad.
04:34All right.
04:36This is what you're going to have here.
04:38Now what we're going to do now is I'm going to put it in a dish,
04:40put some bread slices, a little toasties over by it,
04:44take some pictures of that, throw some music in there.
04:46You can listen to that while you're looking at these wonderful pictures.
04:48Then we're going to come back and we're going to give it a taste.
04:50Out my way.
04:51All right.
05:21Beautiful pictures.
05:26Wonderful music.
05:29Now comes my favorite part, the tasting.
05:33There it is on that bread.
05:35Right here.
05:47Cream cheese, always good.
05:50good. That fish, the sardines in there do not make it fishy, it gives it a nice
05:57savoriness to it. The shallots are really strong, those ones that I threw in there.
06:04You get a little bite from those, you get that, that sardines just just meld right
06:11into this. A little bit of crispy from those shallots. This is just
06:24really good. Great dip, you don't even know there's sardines in there. There's no
06:28fishy taste at all to it. The acidity of that lemon cuts into that creaminess of
06:39the cream cheese. Yeah this is really good, really good. I'm gonna finish the
06:45rest of these toast points. I'm glad you watched. Thanks a lot for watching. If
06:50you're a sardine fan, share this with everybody you know. Let them know how
06:53sardines are. This is a wonderful dip. Thanks a lot for watching. Remember that
06:57recipe is down in the description box or the first pin comment. So go there, get
07:01this recipe. You'll want to make this as soon as you can.
07:04Remember, Dollar Store has sardines. Bye-bye. Thanks a lot for watching.
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