This Tuna Melt Dip with Pickled Veggies brings together Wild Planet's sustainable skipjack tuna and Mezzetta's zesty pickled vegetables in a baked appetizer that's guaranteed to impress. The combination of creamy mayo, melted cheeses, and briny pickled toppings creates a dip that's both indulgent and bright, working perfectly on garlic-rubbed crostini. It's the kind of game day appetizer that looks like you spent hours preparing while actually coming together in about 40 minutes. Warm, cheesy, and loaded with flavor, this dip disappears fast at any gathering.
Tuna Melt Dip with Pickled Veggies
This Tuna Melt Dip with Pickled Veggies brings together Wild Planet's sustainable skipjack tuna and Mezzetta's zesty pickled vegetables in a baked appetizer that's guaranteed to impress. The combination of creamy mayo, melted cheeses, and briny pickled toppings creates a dip that's both indulgent and bright, working perfectly on garlic-rubbed crostini. It's the kind of game day appetizer that looks like you spent hours preparing while actually coming together in about 40 minutes. Warm, cheesy, and loaded with flavor, this dip disappears fast at any gathering.
Ingredients
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5 (5oz) cans Wild Planet Skipjack Wild Tuna
1 cup Mayonnaise
(4oz) Cream Cheese, at room temperature
½ Tsp Salt
½ Tsp Black Pepper
1 cup Cheddar Cheese, freshly grated
1 cup Mozzarella Cheese, freshly grated
Baguette, sliced
1 Garlic Clove
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2 Green Onions, chopped (green part only)
2 Pickles, chopped
2 tsp Extra Virgin Olive Oil
2 tsp Lemon Juice
For the Dip
For the Garlic Crostini
For the Pickled Vegetable Topping
Directions
Preheat oven to 450°F
Add tuna to a skillet with mayonnaise, cream cheese, salt, and black pepper
Stir to combine
Top with grated cheddar and mozzarella
Place skillet on top rack of oven
Bake for about 25 minutes until cheese is bubbly and melted
While dip bakes, prepare pickled vegetable topping
In a small bowl, combine Mezzetta capers, chopped pickled onions, chopped banana peppers, chopped green onions, and chopped pickles
Add olive oil and lemon juice
Mix well and set aside
To make crostini: toast bread slices or grill in skillet until brown on both sides
Cut open garlic clove and rub all over toasted bread
Remove dip from oven
Top with pickled vegetable mixture
Serve warm with garlic-rubbed crostini
