Buffalo Tuna Dip

This yummy Buffalo Tuna Dip is so easy to make and can be made on the stove or slow cooker! It makes the perfect appetizer, snack, or you can eat it with some crunchy veggies for a simple lunch. You can eat it hot or cold, whichever you prefer!

Canned tuna is a pantry staple at our house. It’s perfect for those days when I need to make something to eat fast.

Course Appetizer, Lunch

Cuisine American

Keyword Buffalo Tuna Dip, Tuna Dip

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Ivory

Equipment

Large Saucepan or Slow Cooker
Large Spoon for stirring
Serving Dish

Ingredients

2 (5 oz) cans of tuna drained
¼ cup Franks RedHot Sauce
1 (8 oz) block of cream cheese softened
½ tablespoon ranch seasoning
1 teaspoon garlic powder
2 cups Colby Jack Cheese shredded

Instructions

In a large saucepan, over medium heat, combine the tuna and hot sauce. Heat until hot, about 3 minutes or so.
Add in cream cheese, ranch seasoning, garlic powder and cheese. Stir until the cheese has melted and dip is hot.
Transfer to a serving dish and enjoy with some tortilla chips, crackers, or veggies.

Cold Buffalo Tuna Dip Instructions

In a medium bowl, mix all ingredients together until well blended. Don’t forget to use softened cream cheese because it will be really hard to mix if not. Enjoy right away or cover and place in the refrigerator for up to 4 days.

Slow Cooker Instructions

Combine all ingredients in slow cooker. Cover and heat on low for 3 to 4 hours or high for 1 to 2 hours. Once the cheese has melted, stir, cover and turn slow cooker to the “keep warm” mode.

Notes

*Be sure to soften the cream cheese either by letting it reach room temperature or removing all the packaging and microwaving it on a microwave safe plate for 10 seconds.

*Store leftovers in the refrigerator in an airtight container for up to 4 days.

*Reheat leftovers in microwave or stove top.

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