Lemony Tuna and Artichoke Dip

F&W’s Justin Chapple amps up his warm, crusty artichoke dip with oil-packed tuna, lemon juice and hot sauce.

  • Total Time:
  • Servings: 4 to 6

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  • 10 ounces thawed frozen artichoke quarters, patted dry
  • 7 1/2 ounces tuna in olive oil, drained
  • 3/4 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1 garlic clove, finely grated
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • Salt
  • Pepper

How to make this recipe

  1. In a bowl, mix the artichokes, tuna, mayonnaise, lemon juice, hot sauce, garlic and the 1/4 cup of Parmigiano-Reggiano. Season with salt and pepper; scrape into a small ovenproof skillet. Bake at 350° for 15 minutes, until hot. Turn on the broiler 
and broil 8 inches from the heat 
until browned, 1 to 2 minutes.

Make Ahead

The unbaked dip can be refrigerated overnight. Let stand at room temperature for 30 minutes before baking.

Serve With

Crudités and chips.

Contributed By Published July 2015

1036240 recipes/lemony-tuna-and-artichoke-dip 2015-06-18T15:31:52+00:00 Justin Chapple fast|make-ahead|healthy|4|6|game-day|appetizers-starters|dips-and-spreads july-2015 recipes,lemony-tuna-and-artichoke-dip 1036240

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