Tuna and Caper Dip

Capers and anchovies lend a briny flavor that complements the tuna. Serve this easy appetizer with vegetable chips.

  • Servings: 4
Tuna and Caper Dip

Source: Everyday Food, January/February 2011


  • 1 can (5 ounces) tuna packed in oil, drained
  • 1/3 cup sour cream
  • 1/4 cup chopped fresh parsley leaves
  • 2 teaspoon capers, rinsed, drained, and chopped
  • 2 anchovies, chopped
  • 1 teaspoon fresh lemon juice
  • Pinch of red-pepper flakes
  • Coarse salt and ground pepper


  1. In a medium bowl, mix together tuna, sour cream, parsley, capers, anchovies, lemon juice, and red-pepper flakes. Season with salt and pepper.

Cook's Notes

To store, refrigerate in an airtight container, up to overnight; bring to room temperature and stir before serving.


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