Here’s a really nice tuna dip for celery or crackers:
1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something)
Stir together.
If you used the sweet relish with Splenda, it would be low carb.
Here’s a really nice tuna dip for celery or crackers:
1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something
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That sounds good, but with the current price of cream cheese, I save it for something more special than canned tuna. Thanks, Obama. Most of my cream cheese bought on sale is saved for salmon dip:
SALMON DIP
1 (15 1/2 oz.) can pink salmon, drained well
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. onion, finely chopped
1 tbsp. horseradish
1 tsp. liquid smoke
Drain salmon very well. Bones and skin may be used if desired. Using fork combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability.
Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.