• Ingredients: 39
  • Serves: 1

Tuna horseradish dip with pita triangles with a 6 1/2 ounce-can tuna packed in oil, drained well, plain yogurt, mayonnaise, finely chopped onion, drained bottled horseradish, or to taste, finely chopped fresh parsley leaves, cayenne to taste for sprinkling the dip if desired, lightly toasted pita triangles.

Ingredients

  • a 6 1/2 ounce-can tuna packed in oil, drained well
  • 3 tbsps. plain yogurt
  • 2 tbsps. mayonnaise
  • 2 tbsps. finely chopped onion
  • 1 1/2 tsps. drained bottled horseradish, or to taste
  • 2 tsps. finely chopped fresh parsley leaves
  • cayenne to taste for sprinkling the dip if desired
  • lightly toasted pita triangles

For the dip:

  • *available at Hispanic markets and some specialty foods shops

For spread

For filling

For Basting

Giblet Gravy

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 In a food processor purée the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth.

    For this step you will need

  2. Step 2 Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles.

    For this step you will need