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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Ingredients

  • 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

Crudites and chips.

Contributed By Published July 2015





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