Creamy Tuna Antipasto Dip

At home with family and friends or out at potlucks, this dip is great for entertaining. It also works well as a sandwich spread.

Serves 20

Prep time

10 min

Cook Time

20 min

Time to Table

30 min

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

green onions, finely chopped

large round pumpernickel loaf (about 12 oz/375 g)

Assorted veggies and crackers

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.