Here’s a really nice tuna dip for celery or crackers:
1 sm. can of tuna, drained
1 8 oz cream cheese, softened
1-2 T sweet relish (sweet adds a little extra something
___________________________________________________________
That sounds good, but with the current price of cream cheese, I save it for something more special than canned tuna. Thanks, Obama. Most of my cream cheese bought on sale is saved for salmon dip:
SALMON DIP
1 (15 1/2 oz.) can pink salmon, drained well
8 oz. cream cheese, softened
1 tbsp. lemon juice
2 tbsp. onion, finely chopped
1 tbsp. horseradish
1 tsp. liquid smoke
Drain salmon very well. Bones and skin may be used if desired. Using fork combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke until well blended. Refrigerate until needed. Let sit at room temperature about 5 minutes before serving to improve spreadability.
Use more or less onion, horseradish or liquid smoke according to personal taste preference. Serve with crackers or party breads. Serves 12-15.
I have a very similar recipe for Tuna Roll that omits the liquid smoke. You are supposed to roll it in chopped pecans, but I have never been able to drain the tuna enough for it to be anything but a blob. So I just sprinkle the pecans on top. It is a great dip that I usually make at Christmas.