Easy Smoked Tuna Dip
This dip is cool and creamy, smokey and sweet! You can make it with ease in 10 minutes or less. It can also go on bread as a tuna salad sandwich! Enjoy at the next football game or holiday gathering!
Ingredients
- 2 5 oz cans of tuna drained
- 5 Sweet Gerhkins or Sweet Pickles chopped finely
- ¼ cup mayonnaise I used Hellman’s
- ⅓ cup sour cream
- 1 tsp. Liquid Smoke I used Hickory
- ⅛ tsp. Cayenne Pepper
- 1 tsp. sugar optional
- ¼ tsp. onion powder
- Salt and pepper to taste
- Crackers Chips and/or veggies for dipping
Instructions
- Drain the tuna and place in a small to medium-sized bowl. Drain the pickles and chop finely. Add the pickles to the bowl along with the rest of the ingredients and stir until well combined and enjoy! Store any leftovers in the fridge for a day or two. This dip tastes better the day it is made.
Notes
Leave out at room temperature for no more than 4 hours.
Store leftovers in an airtight container in the fridge for 2 to 3 days.
Optional Add-ins: garlic powder, hot sauce, chopped red onion or green onion
Substitutions: 2 to 3 tbs. pickle relish instead of chopped pickles, Worcestershire sauce instead of liquid smoke (add to taste)
I enjoyed this dip with club crackers the most. If using this dip for a tuna salad sandwich, you can reduce the sour cream if you find it too runny to put on bread. I would add the sour cream last but add slowly until it reaches the thickness level you prefer on a tuna salad sandwich.
ENJOY!