Baked Cheesy Buffalo Tuna Dip
Made with tuna, cheeses and buffalo sauce, this dip is easy to whip together for parties or if you’re just craving tuna but not a tuna sandwich. While this is meant to be a dip, it can also be served cold as a spicy tuna salad or between bread and turned into a tuna melt.
Serve your hot dip with celery sticks, bell peppers, tortilla chips and carrot sticks. If you’re going with the cold dip or want a more sandwich vibe, serve it with lettuce wraps, sandwich bread or your favorite crackers.
There’s no shortage of buffalo love around here. Try air fryer buffalo chicken tenders, white bean buffalo dip and buffalo ranch chicken lasagna.
Why you’ll love this recipe
- 24 grams of protein per serving.
- Low carb.
- Simple ingredients.
- Serve hot or cold.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for buffalo tuna dip.
- Tuna: I am a huge fan of Wild Planet Albacore Tuna and have zero desire to eat any other tuna again – ever. It is that good. Swap the tuna with canned chicken for a buffalo chicken dip.
- Cream Cheese: to limit the fat, this recipe calls for 1/3 less fat cream cheese. You can use full-fat, if preferred.
- Greek Yogurt: Greek yogurt adds extra protein. Use full-fat or low fat yogurt. You can also use low-fat or regular mayo or sour cream.
- Buffalo Sauce: this recipe used Frank’s RedHot Buffalo Sauce. It’s the best!
- Mozzarella Cheese: provolone or blue cheese crumbles are also delish.
Variations
- For an extra spicy flavor, add hot sauce or a little lemon juice for some zing.
- If you want some crunch, add diced red onion and green onion.
- Turn this into a buffalo tuna salad recipe by omitting the cheese and serving it cold.
- For a chicken salad version, try buffalo ranch chicken salad.
Dietary Modifications
- This recipe is gluten-free, as is.
- I don’t suggest making this dairy-free.
How to make buffalo tuna dip:
Step 1: preheat oven and prep tuna
Preheat the oven to 350 degrees Fahrenheit. Add tuna to a large bowl and break up with the back of a fork.
Step 2: mix ingredients
Add cream cheese, Greek yogurt, buffalo sauce, dill and chives to the tuna and mix together well.
Step 3: bake
Add the tuna mixture to an oven safe dish and top with mozzarella cheese to evenly coat the top. Cover with foil and bake for 30 minutes. You can also bake uncovered but covered does help it get melty.
Option: skip the cheese and eat the dip room temperature or cold.
Step 4: remove and garnish
Remove from the oven once the edges are bubbling and the cheese is melted. Top with additional chives and serve your buffalo tuna dip with veggies, crackers, lavash chips, pita bread, etc.
Expert Tip!
If using Wild Planet Albacore Tuna, I suggest not draining the tuna as it is has lots of healthy fats. If using another brand that’s more watery, I suggest using drained tuna to keep your dip thick and creamy.
Recipe FAQs
Serve this buffalo tuna dip with your favorite crackers (mine are wheat thins), veggies, like carrots, broccoli, red bell peppers, celery or with lavash chips and pita bread.
Yes! This buffalo tuna dip stores will in the fridge and is delicious cold. You can omit baking all together and make this a cold dip by not topping with cheese or baking.
This is so yummy leftover and eaten as a tuna salad. Store in an airtight container in the fridge for up to three days. You can eat cold or add more cheese and reheat.
Check out some of our other easy meals!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Buffalo Tuna Dip
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Ingredients
- 2 (5 oz.) cans of Wild Planet Albacore Tuna total 10 oz.
- 4 oz. 1/3 less fat cream cheese
- 1/3 cup nonfat Greek Yogurt (Fage)
- 1/4 cup Frank's Red Hot Buffalo Wings Sauce
- 2-3 Tbsp fresh chopped dill
- 2-3 Tbsp fresh chopped chives
- 1/2 cup Low-Moisture Part-Skim Mozzarella, shredded 56g
Instructions
- NOTE: you will need to weigh your final and divide by 6 for the total grams per serving. Preheat the oven to 350 degrees Fahrenheit.
- Add the tuna to a mixing bowl and break up with the back of a fork.
- Add cream cheese, Greek yogurt, buffalo sauce, dill and chives to the tuna and mix together well.
- Add the tuna mixture to a oven safe dish and top with mozzarella cheese to evenly coat the top. Optional cover with foil and bake for 20 minutes. You can also bake uncovered but covered does help it get melty.Option: skip the cheese and eat the dip cold! Delicious that way! Without cheese on top macros per serving are: 191 calories: 22 P / 5 C / 11 F
- Remove from the oven once the edges are bubbling and the cheese is melted. Top with additional chives and serve as a dip with veggies, crackers, lavash chips or pita bread.
- Makes roughly 8 servings and can be adjusted as needed. NOTE: you will need to weigh your final and divide by 8 for the total grams per serving.I have provided the macro breakdown for 8 servings. You can create the recipe in your food tracker and enter it as the total grams and log the total grams you eat. This is a great way to track dips and soups.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use full-fat cream cheese and Greek yogurt for a richer dip.
