This cold tuna dip is a great appetizer that is not only delicious but low carb! Perfect for game day or holiday parties.
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.
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.
What To Serve With Tuna Dip
- 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.
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.
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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.
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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