Tuna Dip
Tuna Dip is a big crowd pleasing appetizer or savory lunch to enjoy. Paired with crispy garlic bread or crackers. Ready in 30 minutes.
Servings: 4
Equipment
Ingredients
- 2 -6oz cans Albacore tuna *see notes
- 3 Tbsp cream cheese *see notes
- 2-3 Tbsp mayonnaise use as much or as little as you's like
- ¼ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- 2 Tbsp fresh chives, chopped *more needed for garnish
- 2 Tbsp green onions, chopped *more needed for garnish
- 3 Tbsp green olives, chopped
- ¼ cup shredded cheese *see notes
Instructions
- Preheat the oven to 375º. Throughly drain the tuna. Add it to a large bowl and flake with a fork. Add the seasonings, cream cheese, mayo, chives and onions, save some onions and chives for garnish later. Mix it really well.
- Add the tuna to an oven safe ramekin (10-12 oz sized). Place the ramekin on a cookie sheet to ensure any possible overflow doesn't create a mess. Add cheese to the top and diced olives. Bake in the oven for 15-20 minutes or until the dip is melted and bubbling.
- Garnish with green onions and chives. You can also top with lemon or orange zest for an extra oomph but it's not necessary. Serve it warm with a side of toasted bread or crackers. You can also eat it for lunch with lettuce wraps.
Notes
*canned salmon will also work great.
*I use chive and onion flavored cream cheese.
*use pepper jack, mozzarella, cheddar or any blend.
*nutrition facts do not include crackers or bread.
This will last for up to 4 days in an airtight container in the refrigerator. I do not suggest freezing this recipe.
Nutrition
Serving: 0.25cup | Calories: 93kcal | Carbohydrates: 2g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 435mg | Potassium: 64mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 0.2mg