Tuna Dip
This cold tuna dip is a great appetizer that is not only delicious but low carb! Perfect for game day or holiday parties.
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Tuna Dip Recipe
Who thought making a delicious dip could be this easy. Nothing fancy here. The star of the dish is a pantry staple: a can of tuna.
This easy tuna dip is best served with your favorite crackers or fresh veggies.
Not only does it make a great tuna appetizer but any leftovers make a delicious sandwich or a light lunch stuffed in a tomato.
More Easy Dip Recipes:
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Ingredients Needed
Tuna – I like to use solid white albacore tuna for the best flavor and texture. Be sure to drain completely.
Cream cheese – Use full fat, low fat, or fat free. Soften to room temperature.
Mayo – I prefer Duke’s mayo for it’s creaminess. I don’t recommend Miracle Whip. It tastes different.
Sour cream – Substitute plain Greek yogurt if desired.
Garlic – Fresh minced garlic cloves or substitute garlic powder.
Spices – Salt and black pepper.
Kitchen staples – Lemon juice, lemon zest.
Garnishes – Fresh chopped parsley if desired.
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How to Make Tuna Dip
First: In a large mixing bowl, combine the cream cheese, sour cream, garlic, spices, and lemon zest. Combine completely.
Second: Using a spatula, gently fold in the tuna, slightly breaking up any large chunks but leaving some texture.
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Third: Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
Fourth: Garnish with chopped parsley and serve with your favorite buttery crackers.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
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Serving Suggestions
- Ritz crackers
- Club crackers
- Pita chips
- Celery sticks or any fresh veggies
- Crispy potato chips
- Bell pepper slices
- Tortilla chips
How long does it last?
Store any leftover tuna dip in the fridge in an airtight container for 3-4 days. Be sure to give it a quick stir before serving again.
Use any leftovers to make tuna salad sandwiches or stuff in deviled eggs for a light lunch.
Check out my other seafood dips that everyone will love: Maryland Crab Dip, Clam Dip, Smoked Salmon Dip, Shrimp Rotel Dip and even this ground beef rotel dip.
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Tapas Tips & Tricks
- I prefer the chunk light tuna or solid white albacore.
- Serve this tuna dip in a bowl or spread in a thin layer on a platter. Garnish and surround with crackers.
- Combine dip base in a food processor for more thorough mixing.
- Hand fold in the tuna to keep the chunks of tuna intact and add some texture.
- Sprinkle the top with additional salt, pepper, and lemon zest.
- Garnish with fresh parsley or finely chopped red onion.
- For more flavor, stir in some liquid smoke, dijon mustard, or Worcestershire sauce.
- Want to spice it up? Add a dash of hot sauce or a pinch of cayenne pepper.
- Serve it fully chilled for maximum flavor.
- Leftovers will last 3-4 days in the fridge.
If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!
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This creamy tuna dip recipe is the perfect appetizer for any party or a quiet afternoon gathering of friends and family.
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Cold Tuna Dip
Ingredients
- 3 5 oz cans of Tuna, well drained
- 8 oz block of cream cheese softened
- ⅓ cup mayo
- ⅓ cup sour cream
- Zest from ½ lemon
- Juice from 1 lemon
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- 1 clove garlic minced
- Parsley for garnishing
Instructions
- In a large mixing bowl, combine the cream cheese, sour cream, garlic, spices, and lemon zest. Combine completely.
- Using a spatula, gently fold in the tuna, slightly breaking up any large chunks but leaving some texture.
- Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes.
- Garnish with chopped parsley and serve with your favorite buttery crackers.
Notes
- I prefer the chunk light tuna or solid white albacore.
- Serve this tuna dip in a bowl or spread in a thin layer on a platter. Garnish and surround with crackers.
- Combine dip base in a food processor for more thorough mixing.
- Hand fold in the tuna to keep the chunks of tuna intact and add some texture.
- Sprinkle the top with additional salt, pepper, and lemon zest.
- Garnish with fresh parsley or finely chopped red onion.
- For more flavor, stir in some liquid smoke, dijon mustard, or Worcestershire sauce.
- Want to spice it up? Add a dash of hot sauce or a pinch of cayenne pepper.
- Serve it fully chilled for maximum flavor.
- Leftovers will last 3-4 days in the fridge.
Nutrition
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