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“Bubbling hot and cheesy, this dip makes a generous amount of delicious appetizer served with tortilla chips, crackers, or toast points. With the addition of a side salad, it will serve as a meal for two - four. The recipe is very forgiving of variation! Vary the quantities of mayo or cheese. Adjust the spices to suit you. Leave out the diced fresh veggies or use prepared "veggie cream cheese" to cut down on prep time. Substitute crab or salmon if you're not a tuna lover.”
3 cups

Ingredients Nutrition

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 2 tablespoons mayonnaise
  • 12 cup sour cream
  • 2 tablespoons lemon juice
  • 1 -2 tablespoon dried onion flakes (or very finely diced fresh onion)
  • 2 teaspoons dried herbs (such as dill or parsley or 2 tablespoons chopped fresh herbs)
  • 12 teaspoon paprika
  • 14 teaspoon ground black pepper
  • 12 teaspoon garlic salt
  • 2 -4 tablespoons very finely diced assorted fresh vegetables (such as carrot, celery, radish, bell pepper, for texture & colour)
  • 12 -15 ounces tuna, drained (1 large or 2 - 3 regular sized cans)
  • 12 cup cheddar cheese, shredded


  1. Pre-heat oven to 350 degrees F.
  2. Blend softened cream cheese with softened butter (if you have a suitable glass baking dish or deep pie pan, you can mix and bake in the same dish).
  3. Blend in mayonnaise and sour cream until smooth.
  4. Add lemon juice, dried onion, herbs, salt, pepper, and diced vegetables (if using) and mix well.
  5. Stir in flaked, well-drained tuna and cheese.
  6. Bake for 10 - 15 minutes until hot and bubbly.
  7. Serve with chips, crackers, or toast.

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