WorshipJunky - Recipes
Friday, January 02, 2004
Tuna Dip
8 oz Sour Cream
8 oz Cream Cheese
1 small can Tuna
Mix sour cream into cream cheese a little at a time, creaming it as you go making a smooth mixture. Whisk for a few minutes to remove any lumps. Drain tuna as much as possible (to avoid watering down the dip) and combine.
This is a family recipe that we used always ask for when we were kids. At the time the main "dips" were Onion and Clam. Seeing as my folks weren't really into onions and didn't like clams much, my mom always served this.
Although my brother and I grew up on the same dip, we each make it differently. I believe he adds savory salt and also blends the tuna into it more and lets it sit overnight. To get a more throughly uniform taste.
I like it fresh with the mixtured stirred just enough to combine; as you get a "clean" taste from the sour cream and cream cheese, with bits of tuna thoughout. Kind of a separation of flavors. And I also like to make it right before it is served. I will keep left-overs for a few days, but IMO, the fresher the better.
This is very easy and surprisingly enjoyed by most people. Many people will say "Tuna dip? No thanks", but then if they taste it will reply, "Hey, this is pretty good!". :-)
As with all my recipes, this is an approximation. Adjust sour cream and cream cheese for desired consistency. Adjust amounts of tuna based on desired strength of the tuna flavor. Usually I have used chuck light, but any kind of tuna could be used, again based upon desired taste.
