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)
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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
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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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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 |
| Selenium: | 5 % |
| Vitamin B12: | 5 % |
| Niacin: | 4 % |
| Vitamin A: | 1 % |
