Puerto Vallarta Dip

Serving Size : 16
Ingredients

for prepare Puerto Vallarta Dip

:

Amount	Measure	Ingredient - Preparation Method
6 1/2	ounces	canned tuna - drained
1		green onion - sliced
3	tablespoons	hot chile salsa
4	tablespoons	mayonnaise
8	sprigs	cilantro, or to taste - chopped

In a bowl stir together tuna, onion, salsa, mayonnaise (water-pack tuna may require more mayonnaise), and cilantro. Season to taste with lemon juice and salt; adjust other seasonings to taste. Serve with chips. Makes about 1-1/2 cups. * Timesaver Tip: Recipe can be prepared in processor. Cut green onion into 1-inch lengths and put in processor fitted with steel blade. Add cilantro sprigs and process for 3 to 5 seconds. Add tuna, salsa, mayonnaise, lemon juice, and salt; pulse a few times to combine. Taste, adjust seasoning, and pulse one or two times more. Recipe can be made 4 or 5 hours ahead and stored, covered, in refrigerator. Remove from refrigerator about 30 minutes before serving.

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