Festive Tuna Spread

Lynnda Cloutier


If you don't care for tuna, you may after trying this dip.

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1 pkg. cream cheese, softened, 8 oz
1/2 tsp. garlic salt
1 can light tuna in spring water, drained, 6 oz
1 can diced green chilies, undrained, 4 oz
1/2 cup shredded mexican cheese blend
2 tbsp, diced red onion and sliced green onion
1 dash cayenne pepper, optional
toasted baguette slices or crackers

Directions Step-By-Step

Using a mixer, combine cream cheese and garlic salt til fluffy. Fold in tuna, chiles, cheese, onions and cayenne. Cover and refrigerate for 30 minutes or up to 24 hours before serving. Serve with toasted baguette slices or crackers. Makes 12 servings.
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About this Recipe

Course/Dish: Seafood Appetizers