Tuna Dip With Belgian Endive - cooking recipe

Ingredients

3 cans (5 oz each) tuna in olive oil, drained and flaked
1 cup light sour cream
2 cloves garlic, crushed
2 tbsp chopped fresh dill
2 tbsp shredded fresh basil leaves
1/2 cup pitted green olives, chopped
2 tbsp capers, chopped
2 heads Belgian endive, leaves separated

Preparation

Place tuna, sour cream, garlic, dill, basil, olives and capers in bowl of food processor. Process until combined. Season with salt and black pepper.
Serve with Belgian endive leaves for dipping.