This entry is also available in: Español
Tuna dip with jalapeno chillies is a mexican snack favourite of all times. Creamy and ready in less than 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!
My mexican tuna dip with jalapeno
Friends piled up in a small couch, the soccer game broadcasting on television, and the coffee table crowded with bowls of corn chips, peanuts, guacamole, cueritos, and other Mexican delicacies. And the tuna dip is also there, always. The same tuna dip that get wiped out as soon as you put it on the table after several pairs of hands dip the tortilla chips in that creamy sauce made of tuna, cream cheese and jalapeño peppers.
A simple dish that I want to share with you today and that I assure you, it will never be missing in your gatherings due to how easy and quick is to prepare, as well as how delicious it is.
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 tequilita or a beer, there is no lack of guacamole, tortilla chips (totopos) and this tuna dip that disappears in seconds.
But if I must be honest, in all those years living here it had never occurred to me to write the recipe. Because is one of those things that you take it for granted and that is prepared so easily that it is even ridiculous to write a post. But considering that I have been serving it a lot in the last days. And that there’s always someone asking for the recipe, here I am, sharing it with you all.
Tips for this mexican dip
- f you want a stronger tuna flavor, simply reduce the amount of cheese and increase the amount of tuna. If, on the other hand, you want something more delicate, 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 shops.
- I usually add three or four tablespoons of chilies because I like the spiciness, but you can add less. Just a taste before adding more or you’ll end with a very spicy dip.
- Use a little vinegar from the pickled jalapeños (two or three tablespoons) when blending, it gives it an extra flavour and helps the ingredients to amalgamate better.
How to make tuna dip, mexican style.
Drain pretty well the oil (or water) from the canned tuna. Place it onto a food processor and add the cheese, pickled jalapeño chillies, salt, pepper and a splash of lime juice. Blend until smooth.
Place in a bowl and adjust of salt, pepper and lime.
Serve with totopos (corn chips) or salty crackers.
Tuna dip with jalapeno (mexican dip)
- 320 gr canned tuna 2 cans
- 200 gr cream cheese
- pickled japaleño chillies to taste
- 1 lime
- salt and pepper
- Drain pretty well the oil (or water) from the canned tuna. Place it onto a food processor and add the cheese, pickled jalapeño chillies, salt, pepper and a splash of lime juice. Blend until smooth.
- Put in a bowl and adjust of salt, pepper and lime.
- Serve with totopos (corn chips) or salty crackers.