Name: Lemony Tuna and Artichoke Dip
Total time: 30 min
Yield: 4 to 6
Ingredients: 10 ounces artichoke quarters (thawed frozen, patted dry); 7 ½ ounces tuna in olive oil (drained); ¾ cup mayonnaise; 2 teaspoons fresh lemon juice; 1 teaspoon hot sauce; 1 clove garlic (finely grated); ¼ cup Parmigiano-Reggiano cheese (grated); Salt; Pepper

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.

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Lemony Tuna and Artichoke Dip

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Serve With

Reviews

All Reviews for Lemony Tuna and Artichoke Dip

Your Profile