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

Instructions: 

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