2 small cans tuna, drained well
1 8oz. package of cream cheese, softened slightly
2 teaspoons liquid smoke
1 teaspoon worcestershire
1 teaspoon garlic powder
1/2 teaspoon ground white pepper
dash (or two) of pepper sauce (like Tabasco or Sriracha)
Juice of half a lime
paprika or smoked paprika
Mix all ingredients until well incorporated. Adjust seasonings to taste. Serve with crackers.
Sprinkle with paprika for decoration.
2 comments:
This is the second time I will be making this dip. I still have not tried it with tuna! We use leftover baked tilapia for our dip and it turns out wonderful!! :)
It's pretty close to the Naman's version, if I remember correctly. Lorraine loves this stuff. I'm thrilled that you are enjoying it.
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