Cooking Index - Cooking Recipes & IdeasPuerto Vallarta Dip Recipe - Cooking Index

Puerto Vallarta Dip

Courses: Dips and Spreads, Starters and appetizers
Serves: 16 people

Recipe Ingredients

6 1/2 oz 184gCanned tuna - drained
1   Green onion - sliced
3 tablespoons 45mlHot chile salsa
4 tablespoons 60mlMayonnaise
8 sections  Cilantro - or to taste
  Chopped
  Lemon or lime juice to
  Taste
  Salt to taste
  Tortilla chips

Recipe Instructions

In a bowl stir together tuna, onion, salsa, mayonnaise (water-pack tuna may require more mayonnaise), and cilantro. Season to taste with lemon juice and salt; adjust other seasonings to taste.

Serve with chips.

Makes about 1-1/2 cups.

* Timesaver Tip: Recipe can be prepared in processor. Cut green onion into 1-inch lengths and put in processor fitted with steel blade.

Add cilantro sprigs and process for 3 to 5 seconds. Add tuna, salsa, mayonnaise, lemon juice, and salt; pulse a few times to combine.

Taste, adjust seasoning, and pulse one or two times more. Recipe can be made 4 or 5 hours ahead and stored, covered, in refrigerator.

Remove from refrigerator about 30 minutes before serving.

Recipe By: the California Culinary Academy

Source:
Prodigy Food and Wine Board

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