TUNA DIP

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Tuna Dip image

Make and share this Tuna Dip recipe from Food.com.

Provided by LAKlosterman

Categories     Tuna

Time 30m

Yield 2 cups, 8-12 serving(s)

Number Of Ingredients 5

1 (6 ounce) can tuna in water
8 ounces cream cheese, room temp
2 -3 garlic cloves, crushed
1 dash garlic salt
1 -2 tablespoon mayonnaise (the amount depends on how stiff you want to make the dip, more of the Tuna water, less stiff.)

Steps:

  • Mix all the ingredients together, let the flavors blend.
  • Optional add ins: green onions.
  • olives, green or black, nuts.

Gaming Avi
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This dip is delicious and easy to make. It's perfect for a party or a snack.


Pankaj Sarker
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This dip is so good! I love the combination of tuna, mayonnaise, and lemon juice.


Altafali Shaihk
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This dip is a keeper! I will definitely be making it again and again.


Cecilia Bobeje
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I've tried many tuna dips before, but this one is by far the best. It's creamy, flavorful, and the perfect party food.


Shakung Mseletshe
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This dip is delicious and easy to make. I love that it can be made ahead of time, which makes it perfect for parties.


pubg mobile games
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I made this dip for a party and it was a huge hit! Everyone loved it. I will definitely be making it again.


Peter Motautona
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This dip is a great way to use up leftover tuna. It's also a healthy and affordable snack or appetizer.


MD FARBES
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I was pleasantly surprised by how much I enjoyed this dip. I'm not a huge fan of tuna, but this dip was light and flavorful. I will definitely be making it again.


Ibrahim Mafabi
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This dip is delicious! I love the combination of tuna, mayonnaise, and lemon juice. It's also very easy to make, which is a plus.


Tefie Desta
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I've made this dip a few times now and it's always a crowd-pleaser. It's creamy, flavorful, and the perfect appetizer for any occasion.


Rs Singh
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This dip was a hit at my last party! I love that it's so easy to make and can be tailored to your own taste preferences. I added a little extra lemon juice and some chopped red onion, and it was perfect.


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