This tasty and satisfying kid-pleasing dip is great for the young grazers and a great sandwich spread.
Instructions
- Select desired raw 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.
- 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.
Recipe Notes:
Each serving provides: An excellent source of vitamins A and C, and a good source of folate, potassium and fiber.
Credit:
Recipe was developed for The Foundation for Fresh Produce by Chef Carmen I. Jones, CCP.
