Easy Tuna Dip

Based on a recipe by Jean Kressy featured in relish.com, Sept 2014

4 oz light cream cheese
2 Tablespoons Greek yogurt
1/2 teaspoon garlic powder
1/2 teaspoon dried dill or 2-4 Tablespoons chopped fresh
1/2 teaspoon dried basil or 2-4 Tablespoons chopped fresh
1/4 cup chopped fresh parsley
1/2 teaspoon Kosher salt
1/4 teaspoon ground pepper
1 5-ounce can tuna packed in oil, drained and flaked
3 green onions, chopped
1 Tablespoon fresh lemon juice

Combine everything in a food processor until smooth.  Chill.

Serve with crackers as an appetizer.

Serve with halved cherry tomatoes and cucumber chunks drizzled with olive oil as lunch on a hot day.

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Published in: on August 20, 2015 at 7:59 am  Leave a Comment  

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