Spicy Tuna Dip With Jalapeño

This spicy tuna dip is soft and creamy with a subtle tang from pickled jalapeño peppers and it can be made in just 5 minutes!

This dip is what you need for a hassle-free appetizer. Make it ahead of time and bring it to your gatherings, everyone will love it!

Dip de Atún con Jalapeños

This is a simple dish that I want to share with you today and that I assure you will never be missing in your gatherings because of how easy and quick is to prepare, besides from being so tasty.

If any of you have ever been to a Mexican party or gathering, I am sure you have already seen this delicious dip on the table. In my country, it is very common that if you get together to have a drink, there will be for sure something to munch on too.

Usually, guacamole served with corn chips is always the first choice, but this dip de atún con jalapeños is for sure right next to it.

This dip is served cold and the creamy texture makes it perfect to scoop it out with your favorite chips, crackers, or toasted bread. Actually, my husband loves to eat it with crostini and I can’t skip the corn chips, let’s figure.

The Ingredients

• Canned tuna: I like to use tuna packed in olive oil but it can be made with any type of canned tuna you want or have available.

Related: Tips for buying canned tuna. By Eating Well.

• Jalapeños: Pickled jalapeño chilies are the key ingredient for this amazing dip. I don’t recommend skipping this ingredient, however, you can adjust the quantities to your liking. You can find canned jalapeños in Amazon or local Mexican stores.
• Cream cheese: You can use even low-fat cream cheese if you want, I don’t feel the need to add mayonnaise or cream to the recipe because cream cheese adds all the texture and flavor needed.
• Lime: For a Mexican kick of course you got to add lime juice, but actually lemon works fine too. It adds a nice tangy touch to the dip.
• Salt & Pepper: To taste, just take in mind that cream cheese, tuna, and pickled jalapeños are salted already, so go easy when seasoning this spicy dip.

How To Make Tuna Dip Mexican-Style

Tips & Tricks

• f you want this tuna dip with a stronger tuna flavor, simply reduce the amount of cream cheese and increase the amount of tuna.
• If, on the other hand, you want a more delicate flavour, a single can of tuna will be enough to achieve a good smooth taste.
• Pickled jalapeño peppers are very easy to find even outside of Mexico, they come in small cans and are sold in various online stores, Mexican stores, and local supermarkets in the international aisle.
• I usually add 3 large pickled jalapeños because I like this dip on the spicy side, but you can add less. Just taste the mixture before adding more or you’ll end with a very spicy dip.
• Use a little brine from the pickled jalapeños (two or three tablespoons) when blending, it gives it an extra flavor and helps the ingredients to blend better.

How To Store

This spicy tuna dip stores nicely for up to 3 days in the fridge. Make sure to place it in an airtight container so it won’t spread the smell to the other foods.

The recipe is perfect to make ahead and bring to parties, potlucks, and pretty much any food gathering. The flavors blend together once this tuna dip has rested a while in the fridge, so it tastes even better!