Tuna Fish Dip

1 gallon servings Prep: 20 m Cook: 1 h 45 m Total: 2 h 5 m Beginner
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Tuna Fish Dip
This dip is similar to crab dip, but using tuna as a budget-friendly alternative. Made with the holy trinity, cream of mushroom soup, and Velveeta cheese, it’s rich, creamy, and perfect for feeding a crowd at your next party or potluck.

Ingredients

1 gallon servings
  • 1 large can tuna
  • 1 can cream of mushroom soup
  • 1 stick butter
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tbsp parsley, chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kitchen bouquet
  • salt and red pepper to taste
  • bread crumbs
  • 1 1/2 lbs Velveeta Cheese, cut into small pieces

Step-by-Step Instructions

  1. In a large cast iron or heavy duty aluminum pot, melt the butter over low heat. Add the onions, celery, and bell pepper. Cover with lid and cook on low heat for 20 to 30 minutes, stirring frequently, until vegetables are soft and translucent.
  2. Add parsley, tuna meat, cheese, garlic powder, cream of mushroom soup, thyme and kitchen bouquet. Stir to combine. Cover with lid and cook 1 hour on low heat, stirring frequently to prevent sticking and ensure cheese melts smoothly. Add salt and pepper to taste.
  3. Check the dip for thickness and add the bread crumbs as a thickening agent if desired. Cook uncovered another 15 minutes, stirring occasionally. Makes about a gallon and serves approximately 75 individuals (cracker size). Serve warm with your favorite crackers.

Common Problems and Solutions

Q: Why is my dip too thin or watery?

A: The dip should thicken as the cheese melts and incorporates. If it's still too thin after cooking, gradually add bread crumbs a tablespoon at a time during the final 15 minutes of cooking. The dip will also thicken slightly as it cools.

Q: Can I make this ahead of time?

A: Yes, this dip reheats beautifully. Store it in the refrigerator and reheat slowly on the stovetop or in a slow cooker on low, stirring occasionally. You may need to add a splash of milk or cream if it's too thick after refrigeration.

Tips and Techniques

Keep the heat on low throughout cooking to prevent the cheese from separating or becoming grainy. Stir frequently, especially once the cheese is added, to ensure even melting and prevent scorching on the bottom.

Ingredient Substitutions

  • Velveeta cheese: regular cheddar cheese or American cheese
  • cream of mushroom soup: cream of celery soup or cream of chicken soup
  • tuna: canned salmon or imitation crab

Equipment Needed

  • large cast iron pot or heavy-bottomed pot
  • wooden spoon for stirring
  • knife and cutting board

Historical Context

Hot cheese dips became Louisiana party staples in the mid-20th century when Velveeta and canned soups made entertaining easier. This budget-conscious version proves you don’t need expensive seafood to create a crowd-pleasing appetizer with authentic Louisiana flavor.