Looking to switch it up from the usual chips and salsa? Luckily we’ve got creative minds like Janey Schafer (@foodsofjane) to come up with new and exciting ways to entertain our stomachs, especially while sticking to a budget.
With her amazingly easy-to-make White Bean Tuna Melt Dip, she takes advantage of convenient canned tuna, canned white cannellini beans, and canned roasted and peeled mild green chiles to create a warm gooey dip to melt in your mouth with a touch of heat to give your skin a nice, healthy glow. It’s like a recipe for a mini beach getaway in a can, except less expensive and without the sunburn!
To make the sauce, combine the tuna, cannellini beans, and chiles with Greek yogurt in a food processor for 20 to 30 seconds, or to your preferred texture. Then pour the dip into a 9×9 inch baking pan. Two cups of shredded cheddar cheese will add the finishing touch. Broil the dip to perfection until it’s brown and bubbly (around 5 minutes), and proceed to exercise your dip-dunking privileges with pita chips, chopped veggies, or anything else that’s edible.
White Bean Tuna Melt Dip
Serving Size: 6-8
Cooking Time: 15 minutes
1 12 oz can of chunk light tuna in water, drained
1 15 oz can of white cannellini beans; rinsed and drained
1/3 cup of Greek yogurt
1 5oz can of mild green chilies (roasted and peeled)
1 teaspoon of pepper
2 teaspoons of salt
2 cups of shredded cheddar cheese
Pita bread for dipping
1) Preheat the oven to a low broil setting.
2) Combine dip ingredients in a food processor and blend for about 20-30 seconds. For thicker texture, blend less, for a smoother dip texture, blend longer.
3) Fill a 9×9 inch baking pan with the dip and top with a generous 2 cups of shredded cheddar cheese.
4) Broil the dip until the cheese on top is slightly brown and bubbly, just like a pizza. (about 5 minutes) Keep a constant eye on the dip because dishes burn easily under the broil setting.
This post is sponsored by the Canned Food Alliance