Crockpot Spicy Tuna Wonton Dip with Crispy Nori Chips Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality sushi-grade ahi tuna and sear it just until browned on the outside. This locks in juices and adds a subtle smokiness. If you prefer a spicier dip, add an extra tablespoon of Sriracha or a dash of chili flakes. For a milder version, reduce the Sriracha to 1/4 cup and use a mild hot sauce.

To make your own nori-wonton chips, cut wonton wrappers into triangles, brush with sesame oil, and press a small piece of nori onto each. Bake at 375°F (190°C) for 5-7 minutes until golden and crisp. These chips add a wonderful seaweed flavor that complements the tuna. Store any leftover chips in an airtight container to keep them crunchy.

Variations

• Spicy Salmon Dip: Swap the ahi tuna for sushi-grade salmon, diced and seared the same way. The salmon's rich flavor pairs beautifully with the creamy base and Sriracha. Adjust cooking time if needed, but the salmon will cook through in the slow cooker.
• Extra Crunchy Topping: Add a crunchy panko topping by mixing 1/2 cup panko breadcrumbs with 2 tbsp melted butter and a pinch of salt. Sprinkle over the dip before serving and broil for 2-3 minutes until golden. This adds a delightful contrast to the creamy dip.
• Milder Version: Reduce the Sriracha to 2 tablespoons and add 1/4 cup of finely diced red bell pepper for sweetness. Use a mild hot sauce like Frank's RedHot if you prefer less heat. This version is family-friendly and still full of flavor.
• Crab and Cream Cheese Dip: Replace the tuna with lump crab meat, which is already cooked. Skip the searing step and simply fold the crab into the cream cheese mixture. Cook on low for 45 minutes, just until hot and bubbly. This makes a luxurious, seafood-forward dip.

Storage and make-ahead

Fridge

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Freezer

This dip can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat on low in the Crockpot.

Reheat

Reheat in the Crockpot on low for 30 minutes, or microwave in 30-second intervals, stirring between.

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Let the dip cool to room temperature for no more than 2 hours before refrigerating. To reheat, place the dip in a microwave-safe bowl and heat in 30-second intervals, stirring between, until hot.

Alternatively, reheat in a small saucepan over low heat, stirring frequently. The texture may be slightly thicker after refrigeration; stir in a splash of milk to restore creaminess.

This dip can be assembled up to 24 hours in advance. Prepare the entire dip mixture, but do not cook it. Cover the Crockpot insert and refrigerate.

When ready to serve, place the insert in the Crockpot and cook on low for 1 hour and 15 minutes, or until hot and bubbly. The cooking time may be slightly longer if starting from cold. Add the toppings just before serving.

Serving ideas

Serve this dip straight from the Crockpot to keep it warm and melty. Place the Crockpot on a trivet or serving board and surround it with bowls of crispy wonton chips and nori-wonton chips.

You can also offer vegetable sticks like cucumber or bell pepper for a lighter option. The dip is rich and flavorful, so a little goes a long way—perfect for sharing.

For a sushi-night twist, serve the dip alongside a platter of sushi rolls, edamame, and pickled ginger. The warm, creamy dip pairs beautifully with cold, fresh sushi.

If you're hosting a game-day party, set out the Crockpot with a stack of small plates and napkins. The dip is best enjoyed within the first hour of cooking, while it's still bubbling and at its creamiest.

Frequently asked questions

Recipe card

Crockpot Spicy Tuna Wonton Dip with Crispy Nori Chips

Prep 15 minCook 1 hTotal 1 h 15 minServes 8

Ingredients

• 1 lb sushi-grade ahi tuna, diced
• 16 oz cream cheese, softened
• 1/2 cup Kewpie mayonnaise
• 1 1/2 cups shredded Monterey Jack cheese
• 1/3 cup Sriracha sauce
• 2 tbsp toasted sesame oil
• Sweet soy eel sauce, for drizzling, to taste
• Furikake seasoning, for sprinkling, to taste
• Sliced scallions, for garnish, to taste
• Crispy wonton chips, for serving
• Nori-wonton chips, for serving
• Toasted sesame seeds, for garnish, to taste

Instructions

1. Heat a skillet over high heat. Add a drizzle of oil, then sear the sushi-grade ahi tuna for about 30 seconds per side until lightly browned on the outside but still rare in the center. Remove from the skillet and let cool for a few minutes. Dice the tuna into 1/2-inch cubes, leaving any sesame crust if present.
2. In a large bowl, place the softened cream cheese, Kewpie mayonnaise, shredded Monterey Jack cheese, Sriracha, and toasted sesame oil. Stir with a rubber spatula until the mixture is smooth and well combined. The mixture will be thick and slightly chunky.
3. Gently fold the diced seared tuna into the cream cheese mixture, being careful not to break up the tuna pieces. Ensure the tuna is evenly distributed throughout the dip base.
4. Spoon the entire mixture into the ceramic insert of the Crockpot. Smooth the top with a spatula so it cooks evenly. The dip should fill the bottom of the Crockpot in an even layer.
5. Cover the Crockpot with its lid. Set the temperature to LOW and cook for 1 hour. During cooking, the dip will melt, bubble gently around the edges, and become warm and creamy. Do not stir during this time to allow the cheese to melt fully.
6. After 1 hour, remove the lid and check the dip. It should be hot, bubbly, and fully melted. Stir gently to combine any separated oils. If the dip is not yet bubbling, cover and cook for an additional 15 minutes.
7. Once the dip is hot and bubbly, drizzle the sweet soy eel sauce generously over the top. The sauce will create a glossy, savory-sweet finish. Use about 2 to 3 tablespoons, or to taste.
8. Sprinkle the furikake seasoning evenly over the dip, followed by the sliced scallions. The furikake adds a umami crunch, while the scallions provide a fresh, sharp contrast. Add a few toasted sesame seeds for extra nuttiness.
9. Serve the dip straight from the warm Crockpot, surrounded by crispy wonton chips and nori-wonton chips. The chips are for scooping, so place them in a bowl or on a platter around the Crockpot. Keep the Crockpot on the warm setting while serving.

Contains: fish, eggs, milk, soy, gluten, sesame

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

6 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.