Recipe by June Donelson
"Easy to make, this tasty tuna and cheese dip goes well with flavored crackers or chips."
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2 (6 ounce) cans
water-packed tuna, drained
process cheese food, melted
This is very delicious! It's great for tailgate parties.
I didn't think this was all that great at first, made exactly as described and cooled before I tried it.
But when I had the leftovers reheated a bit, and ate it while it was warm and somewhat melted, it tasted quite a bit better to me. Also, is that a typo? I've never seen a recipe use 1 *tea*spoon of butter instead of one tablespoon. I don't know if the small amounts of butter and mayonnaise really make a difference, anyway. I ate the dip on generic wheat thins.
You don't have to use quite that much cheese. Also, a little "real" cheese doesn't hurt. I used a little mexican cheese blend added to the original recipe with about half the cheese food and some parsley, basil and a bit of chili pepper. We dipped bran crackers. VERY GOOD!
This is different, easy to prepare and tasty
Such a simple idea, but I needed something to go with some crackers and this was super good. I didn't add the butter and don't think it was needed.
I liked it and its cheep to make. Also good hot... I was to hungry wait for it to cool.
This recipe was VERY easy to make and perfect when trying to figure out what to do with things you have on hand. It's good a little bit warm - goes well with veggies, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Cheese Dip
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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