Tuna Avocado Pimento Dip for Scooper Chips |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I had some leftover avocado slices and pimento strips and a new recipe was created. Hubby loved it! If you want crunch,add small diced water chesnuts.Use fresh minced cilantro if you have. Ingredients:
1 (6 ounce) can tuna, drained |
1 avocado, sliced |
1 teaspoon lemon juice |
1/3 cup pimento strips, diced |
2/3 cup sour cream |
1/4 teaspoon garlic salt |
1/8 teaspoon white pepper |
1 teaspoon minced dried cilantro |
3 green onions, minced |
1/2 cup canned water chestnut, chopped (optional) |
2 dashes cayenne pepper (optional) |
Directions:
1. In mixing bowl, add slices of avocado, lemon juice and one half of the diced pimento strips. Mash with fork or mixer.
2. Add sour cream, garlic salt, white pepper, dried cilantro.
3. Mix on low speed.
4. Fold in tuna and green onion until mixed.
5. Fold in the balance of pimento strips.
6. Fold in water chesnuts if desired.
7. Taste. Add more salt if desired.
8. Add cayenne pepper if desired.
9. Serve with little scooper tosito chips, corn scoops, or regular torilla chips.
10. We used this as a main dish with lots of cooked vegetables as side dishes. This can be doubled or tripled easily for a appetizer dip.
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