What can I use in place of smoked paprika?

The paprika is what adds the smokiness to this easy tuna dip, so if you don't have any smoked paprika, you'll need to add a few drops of liquid smoke to the tuna mixture. You can also use a pouch of smoked tuna, usually located in the canned meat aisle near the cans of tuna.

Could I add any vegetables into the smoked tuna dip?

You sure can. I was determined to make sure this recipe tasted like a smoked fish dip, and not tuna fish salad. So I avoided all the classic diced veggies. But if you're comfortable blurring the lines between sandwich filling and dip, feel free to add finely diced celery, red onion, even red bell peppers if it suits your fancy.

What can I do with leftover smoked tuna dip?

I've used this smoked tuna dip as a spread inside a veggie wrap for lunch, and as the base for an extra-special tuna melt. It's also delicious on any number of crackers, chips or in mini-phyllo shells.

How long will this smoked dip last?

To store, wrap tightly or transfer to airtight container and keep in refrigerator for up to 3 days.

Smoked Tuna Dip - simple and delicious appetizer recipe

Description

Rich, creamy and smoky, this tuna dip is the seafood party dip everyone loves.

Ingredients

Scale

3 cans tuna (preferably in olive oil, drained)

6 ounces cream cheese

3 tablespoons diced chives, plus more for serving

1 tablespoon mayonnaise

1 tablespoon worcestershire, plus more to taste

1 tablespoon fresh lemon juice + zest from one lemon

2 teaspoons hot sauce + more to taste

1 1/4 teaspoons smoked paprika

1 teaspoon Dijon mustard

Kosher salt and pepper, to taste

Optional, for serving:

1 bread bowl

3 tablespoons butter, melted

1 clove garlic, smashed

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Instructions

For the bread bowl: If using a bread bowl, preheat oven to 375℉. Cut a circle into the bread round and hollow out the loaf, leaving a thick shell to hold the delicious dip. Cut the hollowed out bread pieces into cubes for dipping. Melt butter with one crushed garlic clove in a small saucepan. Brush inside and outside of the bread bowl with the garlic butter. Brush each bread cube with the garlic butter. Bake for 10-12 minutes, until bowl is toasty and brown and bread cubes are crispy. Remove from oven and set aside for a few minutes to allow the bread bowl to cool just a bit.
For the dip: while bread is heating, add drained tuna, cream cheese, chives, mayo, Worcestershire, lemon juice and zest, hot sauce and Dijon into a medium mixing bowl. Combine well. Taste and add salt and pepper.
For serving: scoop the smoked tuna dip into the toasted bread bowl. Top with diced fresh chives or green onion and additional lemon zest. Serve with crispy bread cubes, saltines, pita chips or veggie sticks.

Notes

If substituting tuna in water be sure to taste and adjust seasoning before serving, as you will likely need to add more salt or an extra dash of Worcestershire sauce to enhance the flavor.

Prep Time: 15
Cook Time: 10
Category: Appetizer
Method: Oven
Cuisine: American