| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
February 19 |
1 |
servings |
INGREDIENTS
|
|
A; (6 1/2 ounce) can |
|
|
; tuna packed in oil, |
|
|
; drained well |
| 3 |
tb |
Plain yogurt |
| 2 |
tb |
Mayonnaise |
| 2 |
tb |
Finely chopped onion |
| 1 1/2 |
ts |
Drained bottled horseradish; or to taste |
| 2 |
ts |
Finely chopped fresh parsley leaves |
|
|
Cayenne to taste for sprinkling the dip |
|
|
; if desired |
|
|
Lightly toasted pita triangles |
INSTRUCTIONS
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.
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