Creamy tuna dip recipe
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A super simple recipe, perfect for impromptu entertaining. Whip together some tuna, tomato, cream cheese and a little seasoning, and that's it! Instead of cream cheese you can use another soft, spreadable cheese, if liked. Goat's cheese works well.
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- 1 (185g) tin tuna in brine, drained
- 150g cream cheese
- 1 tomato, seeded and minced
- 1 teaspoon chopped fresh basil
- salt and ground black pepper to taste
MethodPrep:10min ›Ready in:10min
- Mash tuna with a fork in a bowl. Combine with cream cheese, then add tomato. Add basil, season to taste and serve as sandwich filler or as a dip with crackers.
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Creamy Clam Dip
This Clam Dip is so simple. I often make it for the holidays and backyard BBQ’s and have many requests for the recipe. It is so yummy and a staple chip dip at our home. We usually double this recipe and it still doesn’t last long! This dip is especially good served with potato chips, the kind with the ridges. The chip needs to be sturdy enough to hold plenty of dip. We thank Emily’s husband, Beau, for bringing this dip recipe to the family. We call it “Beau’s Clam Dip” in his honor.
Grandmas Tuna and Chips Dip
Grandmas Tuna and Chips Dip recipe, just like Grandma used to make it! This creamy tuna dip is made with Cream of Mushroom Soup and American cheese slices with crushed up potato chips on top! This is a classic Midwestern family recipe! This is a sponsored post written by me on behalf of Blue Harbor Fish Co.
First you&rsquore going to mix cream of mushroom soup with whole milk to create the creamy dip base.
Blue Harbor Fish Co tuna because not only is it delicious, but it is MSC Certified which means it complies with sustainable practices of fishing. It&rsquos soy free, dolphin safe and has simple ingredients: wild Albacore tuna, water and a touch of sea salt (or a no salt option, if you want). You can find Blue Harbor at Shoprite, KTM Supermarkets & Fresh Grocer grocery stores.
What’s great about this salad is that it combines servings of both fruits and vegetables of varying pigments, is full of fiber, and balances flavor of both salty and sweet on the palate.
A plate full of color is one that is rich in various vitamins and minerals. The different pigments naturally occurring in fruits and vegetables provide good sources of Vitamin A, C and E and minerals like magnesium, potassium and folate. The pigments of fruits and vegetables function as phytochemicals and provide protective benefits to the heart, some are anti-carcinogenic, and help to prevent against other chronic diseases. Fruits and vegetables derive color from chlorophyll (green) carotene (yellow and orange) and anthocyanin (red, blue, purple).
The salad bars at both the Sharpe Refectory and Verney-Woolley are great opportunities to boost color in your diet. Choose from varying flavors, textures, cuts, and colors to compose your creation. Choose not only from fruits and veggies, but beans, cheeses, tofu, or tuna to add protein and nutrition. If making a salad your entrée, make half your plate from veggies, one quarter from fruits, and one quarter from protein. Go light on the creamy dressings and reach for extra virgin olive oil and balsamic vinegar to dress up your salad. Lastly, add crunch, texture and fiber by sprinkling on sunflower or pumpkin seeds and top off with some dried cranberries or raisins.
If you like this recipe, you might also like the “Fruity Caprese Salad”
Tuna Dip Recipe
A very flavorful and tasty dip, even though it may sound awful! No one ever realized it had the tuna!
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- 1 can good tuna, white albacore, etc, drained well
- 16 oz. carton of sour cream
- 1 envelope of dry Italian salad dressing mix (ie. Good Seasons)
- 1 can good tuna, white albacore, etc, drained well shopping list
- 16 oz. carton of sour creamshopping list
- 1 envelope of dry Italian salad dressing mix (ie. Good seasons) shopping list
How to make it
- Mix tuna, sour cream, and dry salad dressing mix together. Chill well. Serve with chips, breadsticks, whatever you like.
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This sounds great! Something you can whip up quick for a drop-in guest.
This is great recipe. I made it when I was about 12 years old experimenting in my mom's kitchen, and then later found it in a cookbook. I always thought I just made it up! lol
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1393
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- Partially drain the tuna.
- Mix creamed corn and tuna together until well combined.
- Serve with vegetable sticks or wholegrain crackers.
For a smoother texture, and to add milk/alternatives to the menu, mix in some ricotta cheese.
* Note: If ricotta cheese is included, the recipe is no longer milk protein free or lactose free. Do not add cheese for children who are lactose intolerant or allergic to cow’s milk protein.
This recipe adds foods from the following food groups to the menu:
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
Creamy tuna and caper dip
Place the eggs in a small saucepan and cook, covered completely with water, over high heat. Bring to the boil, then cook for a further 9 minutes. Carefully tip out the boiling water from the saucepan and fill with cold water to cool the eggs. Once cool, peel the eggs and roughly chop.
Place the tuna, cooled chopped eggs, cream cheese, capers and lemon juice into a food processor. Process until just combined. Serve immediately with crusty bread or crackers or prepare several hours in advance and refrigerate until ready to serve – buon appetito.
185g good quality canned tuna in oil, drained and broken up into chunks|2 eggs|200g cream cheese|20 salted capers, rinsed, drained, chopped|1 tablespoon lemon juice|Crusty bread or crackers, to serve
What is second best thing to being in beautiful Italy? Cooking and writing about Italian food, of course!
I live in Melbourne, Australia with my husband Simone and two children. They are my first love! Italian Spoon brings my second love for cooking Italian food and blogging to life and I am loving it!
I hope to inspire you to continue the tradition of Italian home cooking. Buon appetito!
What Kind of Corn Should I Use?
The official recipe card calls for canned Mexicorn. If you have no idea what that is, it’s canned corn that also has bits of red and green bell peppers in it. However, you can also use canned corn or even frozen corn.
The corn dip definitely tastes best if it has those red and green bell pepper pieces in them. You can often find frozen corn with that combination, but if not either omit the peppers or buy a few and chop them in. You don’t need a full pepper of each variety, about 1/4th a pepper is the right amount.