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This White Bean Tuna Melt Dip Recipe Is Oozing With Awesome

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

By Molly Shannon

Molly is the original krill queen and co-founder of the Boba Belt. She fancies a mean ramen burger, and a cold glass of nonfat milk.

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