Smoked Tuna Dip–A Great Copy Cat Recipe
I was reminiscing about the first time I ever tasted Smoked Tuna Dip. I have to admit that I was NOT real excited about trying this appetizer.
Todd and I were in Destin, Florida, when I tasted Smoked Tuna Dip for the first time. We were with our friends, dining at Dewey Destin’s Harborside Restaurant. It in October at the tail end of what we found out was Fall Break for many of the schools in Tennessee, Alabama and Georgia, and that meant the restaurant was crowded. It was the first time any of us had eat at Dewey’s, but we quickly found out that waiting at Dewey’s is really a pleasure.
The restaurant’s courtyard or harborside bar are both places to kick back with a favorite beverage and appetizer. And when my friend ordered Smoked Tuna Dip because she saw a group enjoying a batch, we were happy diners who were happy to wait.
Keeping an Open Mind
Prior to eating Smoked Tuna Dip, I believed tuna belonged on sandwich, mixed with mayo and maybe a little onion and sweet dill relish. So eating this dip was really stepping out for me. And being that everyone in my party couldn’t say enough good about it, I put a little on a saltine, and there was no turning back for me.
The dip was smokey and delicious. And it was served with saltine crackers. I never would have thought to serve anything other than chili with saltines, but believe it or not, the saltines were the perfect accompaniment to the Smoked Tuna Dip.
My “Copy Cat” Version of Smoked Tuna Dip
Fast forward to this holiday season, I was looking for a new appetizer recipe for a holiday party. And it must have been divine intervention, but somehow I stumbled on a recipe for Smoked Tuna Dip. I just wondered if it would be similar to the one served at many of the wonderful restaurants scattered throughout the Destin, Florida, area that I’ve sampled over the years.
Simple, Simple, Simple
Even better was that with the exception of liquid smoke, I had all the ingredients in my fridge and pantry. I popped them all into a large bowl, and using my trusty hand mixer, I mixed until everything was blended together. I tweaked it a little with a couple extra drops of liquid smoke and Tabasco.
I used a REALLY light hand when adding the “smoke.” That stuff can be overpowering! I knew the Smoked Tuna Dip could end up tasting more smoke than tuna if I wasn’t super careful.
I think most of the restaurants keep their dip a little chunkier than mine, but I might just prefer the smoother texture that was my finished product. If you like it chunkier, the I would suggest a little less time mixing it in the bowl.
So even if my version isn’t quite the same as Dewey’s, I got a thumbs up from my husband when he taste tested it. And with no disagreements from me, I’m putting this one in my keeper file.
- 1 4.5-ounce can albacore tuna, drained well
- 1 8-ounce package of cream cheese, softened
- 1½ teaspoons liquid smoke
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 3-4 dashes of Tabasco sauce
- ½ teaspoon regular or smoked paprika, with a little extra to sprinkle on top
- In a large bowl, MIX all ingredients together using a hand mixer. TASTE and ADJUST seasoning to taste. SERVE with saltine crackers.
- NOTES: Be super careful adding liquid smoke to this recipe. If desired, start adding about ⅛ teaspoon at a time, mix, and taste. A little goes a long way.
- Sprinkle a little paprika on top of dip for garnish.