- 6–8 ounces smoked tuna, skin remonved, meat chopped in coarsely (so as not to burn out the motor on your food processor!)
- 1/2 block neufchatel cream cheese (neufchatel is lower in fat and you can’t tell the difference in this recipe)
- 2 jalapenos
- juice of one lime
- 1 tablespoon old bay seasoning
- 1/4 cup light mayo (or less, depending on how wet your mixture is and how well it is blending)
- salt, pepper to taste
- 1 tablespoon lime zest
Puree all ingredients together in a food processor. The fish is dense so you”ll need to add a little bit at a time to make sure it mixes uniformly in the food processor. I like to make mine almost whipped so it is great for scooping up on crackers.
There is reason my friends call this dip “crack dip”. You will not be able to pull yourself away from the bowl! Enjoy!