Smoked Tuna Dip

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Y’all know, from a recent post of mine, that my husband and I recently went on a trip to Grayton Beach, Florida.  Such a lovely little laid-back beach town.  We ate at some great restaurants while we were there, the first of which was called The Red Bar.  It’s a local dive that was packed with tourists and locals alike.  Their menu was a bit of a shock, as it was written on a chalkboard that they bring to your table.  Apparently it changes daily!  They had a couple of appetizers, around 5 entrees, and 2 or 3 desserts to choose from.  One of the appetizers was Smoked Tuna Dip.  Confession:  I didn’t order it; I went for the artichoke dip instead (which was also amazing), but my friend ordered the tuna dip.  Of course she shared, and, OMG, I was hooked.  We proceeded to order Smoked Tuna Dip at every restaurant we visited in the Grayton Beach area for the rest of the weekend.  I guess it’s a Florida thing?  Sadly, we don’t get smoked tuna dip in Oklahoma…I guess that’s due to the lack of fresh tuna.  Bummer.  So, I’ve done the next best thing and developed a recipe using packaged smoked tuna.  You’re welcome.  I mean, it’s not fresh from the sea, but it’s Okie style and, dare I say, it’s just as good!  ~Erin

  • 2 pouches (2.6 oz. each) smoked white albacore tuna (I do not recommend canned tuna)
  • 2 oz. 1/3 less fat cream cheese, softened
  • 3 T. light mayonnaise
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. liquid smoke, optional (but it makes it more smoky)
  • ¼ tsp. creole seasoning or seasoned salt
  • 2 tsp. smoked paprika, plus a dash for garnish
  • ¼ tsp. garlic powder
  • about a tsp. of fresh lemon juice


  1. Mix all ingredients until smooth.
  2. Garnish with a dash of smoked paprika.
  3. Serve with pita chips or saltine crackers.

WW Freestyle Info.: This makes 5 servings of ¼ cup each. Each serving is 3 points.




7 thoughts on “Smoked Tuna Dip

  1. Terri says:

    This is amazingly like the smoked tuna dip my grandson concocted after our trip to Gulf Shores. The smoked tuna pouches work pretty well. Thanks for bringing it to us. It still needs sand and saltwater though! Another thing: was the Red Bar the one that burned last year? If so, is it back? Eclectic to be sure!

    • foursistersdish says:

      I didn’t realize it had burned! I just looked it up. How sad. Looks like they are rebuilt, though. Hope to visit the new restaurant someday. Hope you enjoy our recipe, even with its lack of sand and saltwater. 🙂 ~Erin

      • Susan Freedle says:

        We were at The Red Bar at the end of June. It was amazing! And, we had the Tuna Dip!! I’m so excited to try your recipe!

  2. Michelle says:

    Curious about the green pieces in the photo of your dip? Scallions? I don’t see anything green listed in the ingredients…

    • foursistersdish says:

      Yes, it is scallions (1 or 2, finely chopped). They are optional, but I forgot to write them into the recipe. I can’t believe no one else has noticed that! Thank you for bringing it to our attention, I’ll edit the recipe. ~Erin

  3. Jack Miller says:

    I’ve made smoked tuna dip similar and it’s good. The Red Bar waiter actually told are group of 4 they did not have appetizers. I found later on line they have an assortment. I’m assuming we were lied to because they wanted us to buy the $25 dinners We did not stay, bad vibes! First restaurant we tried in Grayton Beach. Will not be back to Red Bar. Many other very wonderful restaurants in Grayton tourist Beach area.

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