Tuna horseradish dip with pita triangles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| A; (6 1/2 ounce) can | ||
| ; tuna packed in oil, | ||
| ; drained well | ||
| 3 | tablespoons | Plain yogurt |
| 2 | tablespoons | Mayonnaise |
| 2 | tablespoons | Finely chopped onion |
| 1½ | teaspoon | Drained bottled horseradish; or to taste |
| 2 | teaspoons | Finely chopped fresh parsley leaves |
| Cayenne to taste for sprinkling the dip | ||
| ; if desired | ||
| Lightly toasted pita triangles | ||
Directions
In a food processor puree the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles.
Makes about 1 cup, serving 2 as hors d'oeuvre.
Gourmet February 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.