Schmeckt Cooking: Tuna, sour cream and chive dip
This is a super easy-peasy dip that you can whip up when you’re expecting visitors or take to someone’s house for a barbie. Everyone I’ve served it to has loved it and I think the horseradish cream adds a nice little zing to it.
I prefer to serve it well chilled but quite often forget to factor this in. I have resorted to refrigerating the tuna when I buy it so it’s ready to go and/or stuck it in the freezer for 15 minutes!
*Tuna, sour cream and chive dip
125 gram packet of cream cheese, softened (I used low fat)
185 gram tuna chunks in olive oil, drained
1 tablespoon of horseradish cream
1 tablespoon of lemon juice
1/4 cup (60 grams) sour cream (I used low fat)
pinch caster sugar
2 tablespoons of freshly chopped chives
1/2 teaspoon of finely grated lemon zest
cracked black pepper
- Blend or process cream cheese, tuna, horseradish, lemon juice, sour cream and sugar until smooth.
- Stir in chives, zest and pepper
- Sprinkle dip with extra chives, a twist of pepper and a little more lemon zest
Chill and serve with crusty bread, crackers or vegetable sticks.
* Adapted from the Australian Women’s Weekly Picnics cookbook which looks like it has been discontinued. I love this book and recommend it for entertaining if you can get your hands on a cheap copy.