Recipe by Michelle
"A delicious Summer dip full of taste and fragrant with aroma. Tangy and light, with lemon and lime being the star performers. Serve with fresh, crunchy veggies and crackers."
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2 (8 ounce) packages
cream cheese, softened
green onion, chopped
dried dill weed to taste
salt and pepper to taste
1 (12.5 ounce) can
water-packed tuna, drained and flaked
It is a good recipe and easy to make. I did not have green onions and used parsley and thyme instead. Also I omitted olive oil. The result still tasted good with crackers and carrots!
This is addictive with a few changes. I made as written, but it was way too much citrus....sour. I doubled the tuna then and added fresh ground black pepper. Ate with Ritz crackers. Sooo good and I even forgot the dill weed. I added about 1/2 tsp dill weed in the morning and it is beyond delicious!!!!!!!!!!!!! Try it with my changes! UPDATE: we ate a half batch so fast so the next day I made a double batch. You have to go easy on the citrus since not all lemons and limes are the same size or as juicy. I also used fresh cilantro instead of dill weed.
As written, it was 1 star because the citrus flavor was overpowering and the rest of it was bland. But I added another can of tuna, more dill, a few shakes of hot pepper sauce, onion powder, garlic salt, parsley paprika and salt. With all the seasonings and the citrus diluted, it was yummy.
Close to what mom made when I was growing up. She always served it with Fritos which is a really good combination. The olive oil really makes this! I added some heafty shots of pepper sauce. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Tuna Dip
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 46
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