This Cream Cheese Tuna Dip is a quick, creamy, savory tuna dip with cream cheese, green onions and sharp cheddar that comes together in about five minutes. Serve it soft and scoopable with crackers and celery, or chill it into a tuna cheese ball for parties and lunchboxes.
This recipe was originally created with Bumble Bee® Albacore tuna. I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
My daughter and I came up with this recipe when she started packing her own school lunch every day and we were both hunting for new ideas beyond the usual PB&J. It turned out to be perfect with crackers, and it also makes great pinwheels when you spread it on a tortilla with a little extra cheese. We made our first batch one evening and, I have to admit, ate a huge portion of it right then with crackers and celery. It's been a go-to snack ever since.
Key Ingredients & Substitutions
- Cream cheese. The creamy base that holds everything together. Reduced-fat cream cheese keeps it a little lighter, but full-fat cream cheese gives a richer dip and a firmer cheese ball. Let it soften on the counter for 20 to 30 minutes so it mixes smoothly. For a tangier, looser dip, swap up to a quarter of it for plain Greek yogurt or sour cream.
- Canned tuna. Solid white albacore (we like Bumble Bee Solid White Albacore in water) gives large, meaty flakes and a mild flavor. Chunk light tuna works too and is a bit more budget-friendly. Drain it very well, pressing out the liquid, or the dip turns watery. Canned salmon or finely chopped cooked shrimp are good stand-ins if you're out of tuna.
- Green onions. They add freshness, a little bite and color. Finely minced chives, a tablespoon of grated sweet onion, or chopped fresh dill all work in their place.
- Shredded cheddar cheese. Sharp cheddar gives the best flavor. Shred it yourself if you can, since finely shredded cheese blends in more evenly. Pepper Jack, Monterey Jack or Swiss are easy swaps.
- Salt and pepper. Canned tuna and cheddar are already salty, so start with half the salt, taste, and add more only if it needs it. Freshly ground black pepper gives the dip its speckled look and a gentle warmth.
Helpful Tips
Soften the cream cheese first. Cold cream cheese leaves lumps no matter how long you stir. Leave the block out while you prep everything else, or microwave it (unwrapped, on a plate) in 10-second bursts until it's soft but not melted.
Beat the cream cheese before adding the tuna. Whip the cream cheese on its own in a mixing bowl with a hand mixer for about 30 seconds until fluffy. Then fold in the tuna and the rest of the ingredients with a spatula so you keep some nice flakes of fish instead of a paste.
Drain the tuna really well. This is the difference between a dip that holds its shape and one that slumps. Press the lid down firmly into the can, or tip the tuna into a fine strainer and press it with a spoon.
Chill it for the best flavor. You can serve it right away, but a couple of hours in the fridge lets the green onion and pepper flavors blend and firms the mixture up. If you want a tuna cheese ball, the chill time is what lets it hold a clean round shape.
Shape it with plastic wrap. To make the ball, scoop the mixture onto a large piece of plastic wrap, gather the edges up and twist, then smooth it into a round with your hands. Your fingers stay clean and the surface comes out smooth.
Variations
- Tuna cheese ball. Chill the mixture for 2 to 3 hours, shape it into a ball, and roll it in chopped toasted pecans, extra shredded cheddar or fresh parsley just before serving. If you like cheese balls, try our Cranberry Pecan Goat Cheese Balls too.
- Spicy tuna dip. Stir in 1 minced jalapeño (seeds removed for less heat), a few dashes of hot sauce and a pinch of cayenne. A spoonful of sriracha gives it a spicy tuna roll vibe.
- Herb tuna dip. Add 2 tablespoons of chopped fresh dill, chives or parsley, plus a squeeze of lemon juice and a little lemon zest for a brighter, fresher dip.
- Tuna melt dip. Spread the mixture in a small baking dish, top with more cheddar, and bake at 350°F for 15 to 20 minutes until bubbly around the edges.
- Everything bagel tuna dip. Roll the chilled ball in everything bagel seasoning for a crunchy, savory coating.
- Italian-style. Mix in chopped capers and lemon zest. If you love that combination, our Italian Tuna Balls with Lemon and Capers are another easy tuna appetizer.
Serving Ideas
Buttery round crackers are the classic, but this dip is just as good with pita chips, bagel chips, pretzel crisps or toasted baguette slices. For a lighter snack, serve it with crunchy veggies like celery sticks, cucumber rounds, bell pepper strips, baby carrots and snap peas. For a party, set the dip or tuna cheese ball in the middle of a serving board and surround it with crackers, veggies, grapes and a few other cheeses.
It also makes a great lunch. Spread it on a flour tortilla, sprinkle on a little extra cheese, roll it up tightly and slice it into pinwheels, the same way we make our Quick & Easy Chicken Pinwheels. Or use it as a creamy sandwich filling on toasted bread or a croissant with lettuce and tomato, stuff it into mini sweet peppers, or pair it with a scoop of Creamy Tuna Egg Pasta Salad for a tuna-lover's lunch.
Storing & Make-Ahead
Store leftover tuna dip in an airtight container in the refrigerator for up to 3 days. Give it a stir before serving. Because it's made with dairy and fish, don't leave it out at room temperature for more than 2 hours, and put it back in the fridge as soon as snack time is over.
This is a great make-ahead appetizer. Mix it up to 24 hours before you plan to serve it, cover it tightly (or wrap the shaped cheese ball in plastic wrap) and keep it chilled. Add any coating like nuts or herbs right before serving so it stays crisp. We don't recommend freezing it: the cream cheese turns grainy and the dip gets watery once it thaws.
Frequently Asked Questions
How long does tuna dip last in the fridge?
Tuna dip keeps for up to 3 days in an airtight container in the refrigerator. If it smells off or looks watery, throw it out.
Can you make tuna dip ahead of time?
Yes. It actually tastes better after a few hours in the fridge, and you can make it up to a day ahead. Keep it covered and chilled until you're ready to serve.
Is tuna dip better warm or cold?
This recipe is meant to be served cold, and chilling is what lets you shape it into a tuna cheese ball. If you'd like a warm dip, bake it with extra cheese on top (see the tuna melt variation above) and serve it hot with crackers or toasted bread.
More Easy Dips
If you loved this tuna dip, here are a few more easy dips and appetizers you might enjoy:
- Dill Pickle Dip
- Ranch Dip - Easy Homemade Recipe
- Keto Buffalo Chicken Dip
- Mini Bacon Ranch Cheese Balls
Recipe
Cream Cheese Tuna Dip
Ingredients
- 8 ounce reduced fat cream cheese softened
- 5 ounce canned tuna drained well (about 1 can)
- ⅓ cup green onions thinly sliced
- ⅓ cup shredded cheddar cheese sharp cheddar recommended
- 1 teaspoon pepper freshly ground, or to taste
- ½ teaspoon salt or to taste
Instructions
- Let the cream cheese soften at room temperature for 20 to 30 minutes. Drain the tuna very well, pressing out as much liquid as you can.
- In a mixing bowl, beat the softened cream cheese with a hand mixer on medium speed for about 30 seconds, until smooth and fluffy.
- Add the drained tuna, green onions, shredded cheddar, pepper and half of the salt. Fold everything together with a spatula until evenly combined, keeping some flakes of tuna. Taste and add the remaining salt if needed.
- Serve right away as a soft dip, or cover and refrigerate for 2 to 3 hours. For a tuna cheese ball, scoop the chilled mixture onto plastic wrap, gather it up and shape it into a ball, then chill until firm.
- Serve cold with crackers and celery sticks, or spread on flour tortillas, roll up tightly and slice into pinwheels.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Sheryl Snyder says
Delicious, but too much salt. I added a little low fat sour cream and celery to cut the salt a little
Reesa Rosenthal says
How many servings??
Tiffany says
That Cream cheese tuna dip was the best thing I have ate in a long time, and the best thing about it is, it's a healthier choice while snacking. Thank you so much! I will be having it again.
Amit Agarwal says
Good Product recipe sharing
Give me four steps says
My mother made this for parties, but we kids used it for every day sandwiches! Add one drab of mayo-to stretch, and the juice of a half of a lemon, to keep it fresh.
“ Gussie it up” with lettuce, green peppers, potato chips, corn chips slivered, almonds, and pickles!!
Make your own subs!
(Add blue food coloring)
Add red for minced ham, green for spinach, Blue for mushroomS .
Grandma sold these dips for bridge parties. We kids not only cleaned the mixing bowls, but made sandwiches for school.. for years!!