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.
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.
Drain all 4 cans of tuna and put in large mixing
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.
Mix one can of tuna (drained) with 1 container of French onion dip.
Serve with chips or crackers.
Better when chilled.
Squeeze water out of the tuna.
Place all ingredients in a food processor and puree.
If you like your dip a little thinner, then add more salsa. If you like it a little spicier, add some hot sauce. If you want it thicker, add a little more mayonnaise. I've tried it all -- this recipe is very easy to adjust and it's delicious!
Serve with a good quality restaurant style tortilla chips.
Drain tuna of as much excess liquid
Set cream cheese out to get room temperature.
Drain excess oil/water off tuna.
Mix tuna and cream cheese together with a fork until tuna is blended well.
Can be eaten chilled or as is. Great on crackers.
Drain tuna; chop onion and mix with the rest of ingredients in a large bowl.
Dip is fluffier if you use mixer.
Chill and serve with crackers.
Cream butter until soft in a bowl; beat in flaked tuna, lemon juice
and\tmayonnaise.
Fold
in olives; chill.
Spoon into small
dip\tbowls.\tServe
with
crisp carrot and celery sticks or crackers.
In medium, microwaveable bowl, combine onions, cream cheese, tuna, curry powder, cumin and pepper sauce; mix well. Microwave, uncovered, on medium-high 1.5 - 2 minutes or until warmed through.
Sprinkle with parsley. Serve with vegetable dippers, bread sticks or crackers.
Hint: Prepare this dip up to a day ahead; cover and refrigerate. Heat at serving time.
Mix all ingredients
together
and
serve as a dip with crackers.
(Tastes like crab dip, a good fooler.)
Dip tomatoes in boiling water for 30 to 60 seconds until skins loosen.
Dip in cold water; slip off skins.
Core and chop tomatoes.
In a 6-quart saucepot, combine tomatoes and remaining ingredients.
Bring to a boil, stirring occasionally.
Mix can of drained tuna and cream cheese, garlic, chopped onion, mustard, salad dressing and chopped pimento.
Use as a dip or place on small cracker.
Drain tuna; blend with cheese and onion.
Add mayonnaise, chili sauce and lemon juice.
Add sour cream to desired consistency.
Makes over a pint of dip.
Combine all ingredients and use as a dip or spread on crackers.
Sprinkle with paprika.
Thoroughly drain tuna and flake with fork.
Combine all ingredients, except tuna and mix until blended.
Add tuna and mix well.
Serve with raw vegetables and crackers of your choice. Makes 1 1/4 cups.
Drain tuna; mix tuna, cream cheese, Texas Pete and onions until smooth.
Add Texas Pete to taste.
Serve with crackers.