Fast to make and full of flavor, this 7-ingredient smoked tuna dip takes only minutes to mix up and can be made the night before. Chunks of savory smoked tuna blended with rich cream cheese make a satisfying crowd-pleasing dip that’s fantastic served on saltine crackers or veggies. Easy to throw together with common ingredients, this versatile recipe is an ideal choice for potlucks, game day, or any crowd gathering.

It’s the tuna that makes it so good! You can use fairly expensive canned tuna, but buying albacore loin is quite inexpensive and is super easy to cook. Once you have some, you just need some delicious ways to utilize it. I like making dip, because the low fat fish really benefits from the fat in the cream cheese and mayo to balance everything out.

smoked tuna dip ingredients

Ingredients You’ll Need

  • Smoked tuna The star of the dip, providing protein-rich, smoky chunks. If you don’t have smoked tuna, you can also use regular canned tuna and add some liquid smoke, or even use hot smoked salmon.
  • Cream cheese – For the rich, creamy base. You can use standard or whipped cream cheese. I always use full fat for more flavor.
  • Mayonnaise – enhances creaminess
  • Hot sauce – brings a little kick. Use a little or a lot
  • Old Bay seasoning – Old Bay is a classic for seafood. It has a blend of celery salt, spices (including red pepper and black pepper) and paprika. So if you don’t have your Old Bay, just make your own blend.
  • Worcestershire – adds savory umami flavor
  • Garnishes – Chopped scallions or parsley make for an appetizing presentation.
  • Kosher salt – seasons to taste. Depending on how salty the tuna was to start, you might need a little or a lot of salt in the dip.
  • Crackers or chips – I love saltine crackers for the tuna dip, but Ritz crackers or robust potato chips are great too, or even thinly sliced veggies for a low-carb option.

See the full recipe card for full information on ingredients and quantities.

How to Make Smoked Tuna Dip

Step-by-step instructions for making the fish dip.

mixing base for smoked tuna dip
  1. In a mixing bowl, combine cream cheese, mayonnaise, hot sauce, Old Bay seasoning, Worcestershire sauce.
mixing in tuna into dip
  1. Then flake the tuna with a fork and thoroughly combine it with the dip base. Taste test for seasoning and add salt as needed.
close up of smoked tuna dip in bowl
  1. Cover bowl and refrigerate dip for 1 to 2 hours until chilled and flavors meld together. The dip can also make a day ahead.
smoked tuna dip on saltine cracker
  1. Serve with your favorite crackers or veggie chips.
smoked tuna dip in bowl horizontal

Smoked Tuna Dip

This easy smoked tuna dip delivers chunky tuna and rich creaminess for an appetizer that comes together in minutes with pantry staples and is perfect for entertaining.
5 from 1 vote
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Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Chill time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 8 servings


  • 8 oz cream cheese  room temperature
  • 1/4 cup mayonnaise
  • 1 tsp hot sauce (or more based on your preference)
  • 2 tsp Old Bay Seasoning
  • 1 tsp Worcestershire sauce
  • 8 oz smoked tuna fresh or canned (if using canned, drain before using)
  • Garnish: Chopped scallions or parsley
  • Kosher salt to taste
  • Serve with Ritz crackers, Saltine crackers, potato chips, or veggie strips


  • Combine cream cheese, mayonnaise, hot sauce, Old Bay seasoning, Worcestershire sauce, and tuna in a mixing bowl. Use a fork to break apart the tuna into flakes then thoroughly mix all ingredients together.
  • Cover and refrigerate for 1-2 hours until chilled and flavors have blended. Can also be made the night before.
  • Serve with crackers of choice. Optional garnishes: chopped scallions or parsley, paprika, hot sauce on the side and lemon wedges.


  • If you don’t have smoked tuna, you can add 1-2 tsp liquid smoke (add slowly to taste) to canned tuna. Canned or shredded chicken or hot smoked salmon also work in the dip.
  • An electric mixer can combine ingredients quickly but overmixing may impact texture. Mixing by hand or leaving some tuna to fold in later helps maintain chunky consistency.
  • If you don’t have Old Bay, substitute Cajun seasoning, smoked paprika, garlic powder and salt/pepper to taste.
  • Taste test before salting, and adjust salt as needed based on the saltiness of the tuna, mayo and other seasonings..
  • Lemon wedges can be served on the side to add tartness upon serving per individual preferences.
  • Refrigerate leftovers for up to 3 days.

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