| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| February 19 | 1 | Servings | ||
INGREDIENTS
| A, 6 1/2 ounce can | ||
| tuna packed in oil | ||
| drained well | ||
| 3 | T | Plain yogurt |
| 2 | T | Mayonnaise |
| 2 | T | Finely chopped onion |
| 1 1/2 | t | Drained bottled horseradish |
| or to taste | ||
| 2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 311
Calories From Fat: 100
Total Fat: 11.3g
Cholesterol: 10.4mg
Sodium: 567.2mg
Potassium: 242.4mg
Carbohydrates: 44.4g
Fiber: 2g
Sugar: 7.3g
Protein: 8.2g