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Spicy Tuna Dip With Jalapeño
author
Maricruz Avalos Flores
6
servings
This tuna dip is creamy, tangy, and with a spicy jalapeño kick. It can be made in just 5 minutes and is perfect for potlucks or last-minute parties!
prep
5
minutes
minutes
total
5
minutes
minutes
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Ingredients
▢
2
cans
tuna
(6 oz / 170 gr each)
▢
2
packages
cream cheese
(7 oz / 200 gr each)
▢
3
pickled japaleño chilies
▢
3
Tbsp
pickled jalapeños brine
▢
1
lime
(juice)
▢
salt and pepper
(to taste)
Instructions
Add cream cheese into a food processor or blender.
Drain tuna and add it to the blender.
Add jalapeño peppers (read notes), brine, pinch of salt, and pepper.
Add the juice of half a lime and then blend until smooth.
Taste and add more jalapeño peppers if you want, blending between additions.
Adjust salt, lime juice, and pepper to taste.
Transfer to a bowl and serve (check notes).
Notes
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.
Don’t skip adding the jalapenos brine, it adds tons of flavor and helps the ingredients to blend better.
Serve with:
Potato chips
.
Corn chips
.
Stuffed in celery sticks
.
Toasted bread
.
Pita chips
.
Vegetables
(carrots, cucumber, or bell peppers).
Favorite crackers
.
As a
spread
for sandwiches or avocado toasts.
Nutrition Information
Calories:
320
kcal
|
Carbohydrates:
6
g
|
Protein:
16
g
|
Fat:
27
g
|
Saturated Fat:
15
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.002
g
|
Cholesterol:
96
mg
|
Sodium:
486
mg
|
Potassium:
225
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1177
IU
|
Vitamin C:
4
mg
|
Calcium:
89
mg
|
Iron:
1
mg
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