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Ingredients
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Smoked Tuna Dip
Method
Smoked Tuna Dip
- 1
Prepare ingredients
Drain smoked tuna thoroughly and flake with a fork into a medium bowl. Finely mince the red onion, chop the capers, and slice the chives and dill. Bring cream cheese to room temperature so it mixes smoothly.
- 2
Combine base
In a mixing bowl, add the room-temperature cream cheese and whisk or beat with a fork or hand mixer until smooth. Add the Greek yogurt and mayonnaise and mix until fully combined and creamy.
- 3
Add flavorings
Stir in the Dijon mustard, lemon juice, Worcestershire sauce, and optional hot sauce. Mix to incorporate. Add the chopped capers, minced red onion, chopped dill, and chives. Fold in the flaked smoked tuna gently so pieces remain slightly chunky.
- 4
Season and adjust
Season with salt and freshly ground black pepper. Taste and adjust: add more lemon juice for brightness, more mayo or yogurt to thin, or more smoked paprika for smokiness. If the dip is too thick, stir in up to 1–2 tablespoons of water or additional yogurt.
- 5
Chill (recommended)
Cover the dip and refrigerate for at least 30 minutes to let flavors marry. This also helps the dip firm up for easier spreading. Can be chilled up to 24 hours; stir before serving.
- 6
Finish and serve
Transfer the dip to a serving bowl. Sprinkle the top with smoked paprika and additional chopped chives or dill if desired. Serve with crackers and lemon wedges on the side for squeezing.
- 7
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Stir before serving; if separation occurs, re-whisk briefly.