Tuna & Tomato Spanish Stew
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Creamy Tuna Antipasto Dip
Serves20
Prep Time10 min
cook Time
20 min
Time to Table30 min
At home with family and friends or out at potlucks, this dip is great for entertaining. It also works well as a sandwich spread.
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USED IN THIS RECIPE
Ingredients
8 oz (250 g) light cream cheese, softened
1/4 cup (50 mL) sour cream
2 cans (170 g each) Clover Leaf Flaked White Tuna, drained
2 cups (500 mL) prepared vegetable antipasto
1/2 tsp (2 mL) hot pepper sauce
2 green onions, finely chopped
1 large round pumpernickel loaf (about 12 oz/375 g)
Assorted veggies and crackers
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat the oven to 350 F (180 C) . Blend the cream cheese with the sour cream until smooth in a microwaveable safe bowl. Stir in the tuna and antipasto until well combined. Heat on HIGH in the microwave for 5 minutes or until mixture is hot throughout. Stir half way through cooking. Stir in the hot sauce and green onions.
- Meanwhile, hollow out the loaf of bread to make a bread bowl. Tear the bread from the interior into bite-size pieces. Reserve for dipping. Fill the bread bowl with hot dip and place on a baking sheet. Bake in oven for 15 minutes until molten. Serve with the reserved bread, assorted veggies and crackers for dipping. Makes 20 servings.
- Tip: This dip tastes great as a cold spread too.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 120 | |
| Fat | 4 g | 6% |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 8% | |
| Cholesterol | 15 mg | |
| Sodium | 410 mg | 17% |
| Carbohydrate | 13 g | 4% |
| Fibre | 2 g | 8% |
| Sugar | 4 g | |
| Protein | 8 g | |
| Vitamin A | 4% | |
| Vitamin C | 2% | |
| Calcium | 6% | |
| Iron | 10% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol | Source of Fibre |
| Source of Calcium | Source of Iron |
