This carrot-and-tuna dip is a creative use of pantry staples that punches above its weight. Sweet ForYou® carrots and crunchy celery balance the tuna’s brininess for a savory dip that works with crackers, vegetable sticks, or stuffed into a pita. Comes together in 30 minutes or less.
- 4 cups chopped assorted For You® snacking vegetables such as: baby carrots, celery, cucumbers, cauliflower and/or broccoli florets, cherry tomatoes, zucchini, mushrooms
- 1 For You® Celery stalk, chopped
- 1/2 C. chopped For You® Carrots
- 7 oz can water-packed tuna, drained
- 1/4 C. nonfat mayonnaise or creamy-style salad dressing
- 2 tsp. prepared horseradish
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. hot pepper sauce
- 2 tsp. basil, crushed if dried, chopped if fresh
- 1 large egg, hard-boiled and chopped
1. Select desired vegetables, wash, prepare, and place in groups on serving platter, surrounding a small serving bowl. Cover all with plastic wrap and chill until ready to use.
2. To prepare dip: place chopped celery and carrots in blender container and, using the pulse setting, chop until very fine. Add drained tuna, mayonnaise, horseradish, salt and pepper, and hot pepper sauce and blend on MEDIUM and then HIGH speed until smooth. Stop blender and scrape sides if needed. Remove to serving bowl and stir in basil and chopped hard-boiled egg. Adjust seasonings if desired. Chill for 15 minutes and serve.
