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
- Mix all ingredients until smooth.
- Garnish with a dash of smoked paprika.
- Serve with pita chips or saltine crackers.
WW Freestyle Info.: This makes 5 servings of ¼ cup each. Each serving is 3 points.