Yield: 8 servings

Prep Time: 15 minutes

Cook Time: None

Chill Time: 30 minutes

Ingredients

• 2 (5-ounce/142 g) cans tuna in water, drained well
• 1 cup frozen sweet peas, thawed
• 1½ cups sharp cheddar cheese, cut into small cubes
• ½ cup red onion, finely diced
• ¾ cup mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon salt (or to taste)
• 1 tablespoon chopped fresh parsley (optional)

For Serving

• Butter crackers
• Ritz crackers
• Toasted baguette slices
• Celery sticks
• Cucumber slices

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Instructions

Step 1

Drain the tuna thoroughly and break it into small flakes with a fork.

Step 2

Thaw the peas and pat them dry with paper towels.

Step 3

Dice the cheddar cheese into small cubes.

Step 4

Mix together mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper.

Step 5

Fold in the tuna, peas, cheese cubes, and diced red onion.

Step 6

Mix until everything is evenly coated.

Step 7

Cover and refrigerate for at least 30 minutes before serving.

Serve chilled with crackers.

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Nutrition Information (Approximate)

Per Serving (1/8 recipe)

Nutrition will vary depending on the brand of tuna, mayonnaise, cheese, and crackers used.

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Recipe Tips

• Chill for at least 30 minutes for the best flavor.
• Add chopped dill pickles or sweet relish for extra tanginess.
• Stir in a dash of hot sauce if you like some heat.
• Use Greek yogurt instead of sour cream for extra protein.
• Make it low-carb by serving with cucumber slices instead of crackers.

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Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended, as the mayonnaise and cheese texture may change after thawing.

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Frequently Asked Questions

Can I use canned chicken instead of tuna?

Yes. Substitute two cups of cooked shredded chicken or two cans of canned chicken.

Can I make it ahead of time?

Yes. It actually tastes better after chilling for several hours or overnight.

Can I use fresh peas?

Yes. Blanch fresh peas for 2–3 minutes, cool them in ice water, and drain well before adding.

What cheese works best?

Sharp cheddar is the most popular, but Colby Jack, Monterey Jack, or pepper jack are also good options.

Is this recipe gluten-free?

The dip itself is generally gluten-free if all packaged ingredients are certified gluten-free. Serve it with gluten-free crackers or vegetables if needed.

Can I make it lighter?

Yes. Use light mayonnaise, reduced-fat cheese, and plain Greek yogurt instead of sour cream.

Why is my dip watery?

Excess moisture usually comes from undrained tuna or peas. Drain and pat both dry before mixing.

What goes well with this dip?

• Crackers
• Toasted bread
• Tortilla chips
• Celery
• Carrot sticks
• Bell pepper strips
• Cucumber slices