Drain tuna of as much excess liquid
Combine first 5 ingredients in food processor and process until smooth. Season with salt and pepper. Serve with crackers, veggies, or chips.
In a medium bowl, mix the Italian-style salad dressing, sour cream, seasoning salt, onion, liquid smoke and tuna. Chill in the refrigerator approximately 1 hour before serving.
Drain tuna, and mix all together. Serve with you favorite cracker.
bowl.
Score ahi tuna skin with a sharp knife
Mix all ingredients well.
Place 1 small loaf of rye bread (light or dark or both) around tuna dip.
Crackers are good, too!
To make the chili tuna dip, combine all ingredients in a serving bowl. Season to taste.
To make the chunky cashew dip, combine all ingredients in a food processor with reserved pepper oil. Pulse until well chopped. Transfer to a serving bowl and season to taste.
To make the mint hummus, stir all ingredients together in a serving bowl. Season to taste.
Arrange dips on a serving platter along with flatbread and vegetables. Serve.
Blend all ingredients together well using a stand mixer or hand mixer. Taste, and adjust seasonings to your liking. Be careful adding more liquid smoke, a little goes a long way!
When ready to serve, try adding a light sprinkling of paprika over the top for decoration.
Mix and cover.
Let set overnight in refrigerator.
Combine all ingredients. Chill for at least an hour.
If I don't have any jalapeno's on hand I use canned smoked jalapeno's, less heat.
Combine all ingredients. Eat. enjoy.
Stir everything together with a wire whisk until smooth. Dig in or chill.
Delicious with crackers or tortilla chips.
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.
In food processor bowl with metal blade, place tuna, cream cheese, mayonnaise, sour cream, onions, dill, lemon juice, garlic salt and white pepper.
Pulse on and off until blended.
Pour into small bowl; chill several hours or overnight before serving with vegetables.
Bring the cream cheese and butter to room temperature and cut into small chunks.
Beat the fish, cream cheese and butter in a mixing bowl with a hand mixer just until combined.
Add the onion, dill, capers, lemon juice and Cognac; beat just until blended.
Do not over-beat, the pate should have some texture.
Season to taste with pepper.
Line a 1-quart crock or mold with plastic wrap and pack the pate into it.
Cover and refrigerate for a few hours to mellow the flavors.
When ready to serve, un-mold onto a serving platter and ...
Boil, steam or microwave the potato until tender; drain. Press the potato through a fine sieve into a medium bowl; stir in the milk.
Combine the trout, garlic, oil and onion in a medium bowl; fold in the potato mixture.
Serve the dip with poppy seed crackers or carrot sticks.
eanwhile, to make the eggplant dip, preheat broiler. Prick eggplant all
Drain all 4 cans of tuna and put in large mixing
Mix ingredients, add any other optional spices.
Serve with crackers like triscuits or with celery or other veggies.
Drain off all of the oil from the tuna and rinse the tuna well with hot water.
Combine all of the ingredients; mixing well. Serve the dip cold.
This is better if done in advance.