Drunken Tuna Dip

Every good party needs a dip that makes people come back for seconds and then hover near the bowl pretending they’re not going for thirds. This is that dip.

Brandy gets beaten into softened cream cheese until smooth, then sour cream, mayo, and flaked tuna fold in. A squeeze of lemon, a hit of hot sauce, and some chopped green onion round out the flavor. The brandy adds a warm, slightly sweet note that elevates this way beyond your standard tuna spread.

Serve it at room temperature for the creamiest texture, or chill it if you want something firmer for scooping. Either way, surround the bowl with onion crackers, French bread cubes, cucumber rounds, and celery root sticks.

Kitchen Tips

• Soften the cream cheese to room temperature before mixing. Cold cream cheese leaves lumps no amount of beating will smooth out.
• Drain canned tuna thoroughly. Press it against a strainer to squeeze out every drop of liquid. Watery tuna means a watery dip.
• Fresh flaked tuna works here if you have it, but good quality canned tuna packed in oil has a richer flavor for dips.
• Make it a day ahead. The flavors meld and deepen overnight in the refrigerator.