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A warm, cheesy Tuna Dip made with canned tuna fish, Pimento Cheese, sour cream & Old Bay seasoning. Quick & easy to make & bake. Delicious with crackers or baguette slices – almost a mock Crab Dip!
This may come to a surprise to some people (depending where you're from) – but pimento cheese is not known nationwide.
It's certainly Southern fare, but head up North or go out West and people might not be familiar with it.
I'll admit, at first I didn't appreciate it. The cold, shredded cheese in a cold creamy base was different. But it grew on me…
I found myself packing my cooler with (too many) containers of pimento cheese (plus boiled peanuts & green peanuts) each time I'd leave South Carolina to head back to Pennsylvania.
On a recent visit to South Carolina I had brunch in a tiny bar/restaurant. I enjoyed a Crab & Pimento Cheese Melt on an English Muffin topped with a Hollandaise Sauce. It was AMAZING and absolutely the inspiration for this (broke & land locked) recipe.
Pimento cheese lovers – check out this recipe for Pimento Mac and Cheese!
Tuna Dip Ingredients
First – we're using basic canned tuna in water. I usually use light, you can use white if you want less of that tuna “fishy” taste.
Sour cream needs no explanation.
Pimento Cheese. If you're not familiar with it – here goes….
Like every single recipe in the whole world, every single home cook makes pimento cheese differently. The basics – shredded cheddar, mayo, pimento, seasoning, sometimes cream cheese.
Old Bay Seasoning. It's a staple here on the East Coast. If you're not familiar with it, click here for link to Old Bay Seasoning.
I'm not sure what to say it tastes like but crab seasoning. We eat Maryland (blue) crabs by the bushel steamed, seasoned heavily with Old Bay. Shrimp & seafood boils are loaded with Old Bay. We douse it on our crab dip. We add it to cheddar & butter biscuits. We mix it with Bloody Mary's. Fresh cut fries – we'll smother them with it. Again, it's hard for me to describe the taste of Old Bay – we just associate it with crab.
This Tuna Dip is the pretty much the quickest & easiest seafood recipe to make.
Combine the sour cream, pimento cheese, drained and flaked tuna & Old Bay seasoning. Stir until combined. Pour into a greased oven-proof dish, sprinkle with additional Old Bay & bake.
This Tuna Dip is meant to be served hot!
Serve with lemon slices on the side. I love it with a squeeze of lemon – but you or your company may not.
It's great with bread/baguette slices, crackers, pretzels – all your favorite cheesy dip vessels.
Let's not forget the original inspiration. This dip is also wonderful served broiled on toast or an English muffin. Top with additional Old Bay Seasoning, Hollandaise sauce, a slice of tomato or avocado
Hope you enjoy!
Want to try another one of my favorite cheesy dips? Click here for my Baked Spinach Feta Dip!
- 1 can tuna, drained & flaked 5 ounce can
- 1 cup pimento cheese
- 1 cup sour cream
- 3/4 teaspoon Old Bay Seasoning plus additional to sprinkle top
- 1 lemon, cut into slices optional
- bread/baguette slices, crackers or pretzels to serve
- Preheat oven to 375°F. Grease an appropriate size ovenproof baking dish(es).
- Drain & flake tuna.
- Add tuna, pimento cheese, sour cream & Old Bay seasoning into a small mixing bowl. Stir until combined.
- Spoon or scrape mixture into baking dish. Sprinkle with additional Old Bay Seasoning.
- Bake 30 – 35 minutes or until dip is bubbly and top is a light golden brown.
- Serve dip warm. Serve with lemon slices on the side and with bread/baguette slices, crackers or pretzels. This dip is also wonderful served broiled on toast or an English muffin. Top with additional Old Bay Seasoning, Hollandaise sauce, a slice of tomato or avocado