Niçoise Tuna Dip

This recipe is taken from the 1993 Milk Calendar. Excellent as a dip for small boiled new potatoes, green beans, asparagus, Belgian endive or Romaine lettuce leaves and cherry tomatoes. Or, use as a salad dressing for potato or pasta salads.

  • Prep: 5 min
Yields 1 2/3 cups (410 mL)
nicoise tuna dip

Ingredients

  • 1 cup (250 mL) sour cream
  • 1/4 cup (60 mL) mayonnaise
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 can 3 1/2 oz (99 g) white tuna well-drained
  • 1 garlic clove minced
  • Salt and pepper to taste

Preparation

In a food processor, purée all ingredients including sour cream until smooth. Taste and adjust seasoning if necessary.

Tips

1 serving = 1 tbsp (15 mL)

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Nutrition

Nutritional Information

per serving
Energy: 32 Calories
Protein: 1 g
Carbohydrate: 1 g
Fat: 3 g
Fibre:
Sodium: 25 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 1 % / 10 mg
Vitamin B12: 5 %
Selenium: 5 %
Niacin: 4 %
Vitamin A: 1 %