Lemony Tuna and Artichoke Dip

Name: Lemony Tuna and Artichoke Dip
Total time: 30 min
Ingredients: 10 ounces artichoke quarters (thawed frozen, patted dry); 7.5 ounces tuna in olive oil (drained); 0.75 cup mayonnaise; 2 teaspoons fresh lemon juice; 1 teaspoon hot sauce; 1 clove garlic (finely grated); 0.25 cup Parmigiano-Reggiano cheese (grated); Salt; Pepper

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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

By

Justin Chapple

Updated on July 1, 2015

Total Time:

30 mins

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

Directions

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.