Echo Alpha Ops

Smoked Tusa Dip

THE BEST GATHERINGS all have something in common: dip. Regardless of the setting whether it’s a backyard BBQ, Super Bowl Sunday, or your run-of-the mill tailgate party, you’ll find something that begs to be dipped in a bowl of something that will simply elevate the experience!

A smoked TuSa dip (Tuna and Salmon) adds a little zest to any occasion. It doesn’t take much to put this delight together… just a few quality ingredients and about 15 minutes should do it. Once ready, chill for a couple of hours and enjoy with crackers, pita chips, or crostini. Enjoy!

Ingredients
  • 10 ounces albacore tuna, drained
  • 4 ounces smoked salmon
  • 16 ounces cream cheese, slightly softened
  • 3 teaspoons liquid smoke
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 5 – 10 dashes Tabasco pepper sauce
  • 2 teaspoons paprika (smoked preferred)
Directions
Step 1: Prepare your environment to dice 4oz of smoked salmon.
Step 2: Dice the smoked salmon thoroughly and set aside. The finer the dice, the better the flavor will distribute throughout the dip.
Step 3: Un-can 10oz of tuna and make sure all of the liquid is drained.
Step 4: Mince the tuna as much as you can. Its definitely a personal preference but I like to avoid clumps in my dip.
Step 5: Unpack the cream cheese and give it a good stir to soften it. Leaving it on the kitchen counter for an hour before prepping the dip helps.
Step 6: In a large bowl combine the salmon, tuna, and cream cheese.
Step 7: Add all other ingredients: liquid smoke, Worcestershire sauce, garlic powder, salt, pepper sauce, and paprika.
Step 8: You’re almost there! Give it some elbow grease and stir! Combine all of the ingredients until the dip is a smooth texture and consistent color. Once done, I prefer to chill the dip for a few hours before serving.
Step 9: Once chilled and served add a little paprika to garnish. Enjoy!