I dare you to name something more delicious to spread on lightly toasted baguette slices than tuna cream cheese dip! Come on! You’re right, nothing can beat the combination of salty tuna, sweet shallots, creamy cheese and spicy green curry.
This tuna cream cheese dip is so good I want to spread it on everything and I’m actually looking for excuses to make it more often. If you’re looking for a light appetizer to serve during hot days, it is a lifesaver. This tuna cream cheese dip is super tasty, super quick and you only need a handful of ingredients. You don’t even have to turn on the oven or the stove so it’s perfect for summer!
NOTES ON INGREDIENTS
- tuna: I encourage you to pick tuna packed in olive oil for a richer texture and flavor. Sure, tuna packed in water is less caloric but it doesn’t taste as good and if you’re already eating tuna cream cheese dip then what’s a little bit more calories? The bigger the chunks of tuna the better (some can be pretty mushy) but there is no need to buy fancy tuna fillets just to make a dip!
- cheese: I used a French cheese called Madame Loïk for this tuna cream cheese dip. It’s basically a very fluffy whipped cream cheese made with cow’s milk and seasoned with sea salt. It’s quite specific to Britanny so I don’t think you’ll find it overseas. However, I’m sure you’ll get just as delicious tuna cream cheese dip if you whipped cream cheeses like the ones sold by Philadelphia. It’s important not to overmix while making the dip to keep the cheese as light and fluffy as possible.
- green curry: I wrote that green curry was optional because I know that it’s not everyone’s cup of tea. I’ve tried the tuna cream cheese dip with and without curry and they both tasted amazing. I do enjoy it with curry a bit more because it lifts the dip and gives it a slight edge. If you feel unsure, add it gradually, taste and adjust. You don’t want it to overpower everything.
This must be one of my shortest recipes. Flake the tuna, season it lightly, chop the garlic, shallot, and parsley leaves and mix everything up in a mixing bowl along with the cream cheese (and curry if using). Voilà.
Wondering what to eat with tuna dip? I usually serve tuna cream cheese dip spread on slices of grilled baguettes. Lightly brush the slices with olive oil and grill them in a hot skillet over medium-high heat until golden brown on both sides. For a more hands-off approach, place the oiled slices on a baking sheet lined with parchment paper. Toast the slices in an oven preheated to 200°C (390°F) for 5 to 10 min, until golden and slightly crispy. Don’t forget to turn the slices halfway through.
In both cases, wait until the bread slices have completely cooled down before spreading the dip on them or the cream cheese will melt. Also, don’t spread the dip on the toasted bread hours in advance because the dip will make the slices soggy if you let them sit for too long. You can always serve the dip in a serving bowl with the toasted slices on the side and let everyone help themselves.
You can also serve the tuna cream cheese dip with chips. Make sure the chips are sturdy enough to scoop up dip without breaking though! For a healthier snack, you can also serve it alongside an assortment of raw vegetables (peeled baby carrots, sliced cucumbers, halved radishes, crisp romaine lettuce leaves,…).
Are you looking for other appetizer ideas? Here are some of my favorite recipes:Print
This tuna cream cheese dip is so good you’ll want to spread it on everything! You don’t even need to turn on the oven or the stove so it’s perfect for hot summer days.
- 110g canned tuna packed in olive oil, drained weight (4 oz)
- ⅔ tsp fine sea salt
- ⅓ tsp black pepper, freshly ground
- 2 garlic cloves
- 1 shallot
- 3 parsley sprigs
- 225g whipped cream cheese (8 oz or 1 cup)
- 1 tsp green curry paste or 2 tsp green curry powder (optional)
- Drain and flake the tuna. Drain the can of tuna but save 1 tbsp of the oil. Pour that tablespoon of oil into a mixing bowl. Add the tuna, salt and black pepper. Break up the tuna into flakes with a fork.
- Chop everything up. Peel the garlic cloves and shallot. Pick off the parsley leaves from the sprigs. Finely chop everything and add to the bowl. Stir with the fork.
- Mix! Add the whipped cream cheese to the tuna mixture in two batches, mixing well after each addition. Try to be gentle to keep the cheese light and airy. Add the green curry, if using, and combine. Taste and adjust the seasoning accordingly. Scrape into a serving bowl, cover with plastic wrap, and refrigerate until needed.
The tuna cream cheese dip will keep for up to 3 days in an airtight container in the fridge.
If you want to serve the cream cheese dip on toasted slices of bread, don’t spread it on the slices too much in advance otherwise the bread will lose its crispiness.
- Serving Size: 1 tbsp
- Calories: 47
Keywords: cold french appetizers, tuna spread, fish rillettes