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. Slideshow: More Tuna Recipes 

Total Time:
30 mins
4 to 6


  • 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


  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.

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