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    You are in: Home / Australian / Tuna and Olive Dip Recipe
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    Tuna and Olive Dip

    Tuna and Olive Dip. Photo by Leggy Peggy

    1/1 Photo of Tuna and Olive Dip

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    JustJanS's Note:

    I found this in a magazine in a camp ground kitchen. I'm saving it here to make when I get home to the land of food processors!

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    Units: US | Metric


    1. 1
      Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary.
    2. 2
      Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.

    Ratings & Reviews:

    • on June 23, 2010


      Aussie Swap #41: Outstanding dip!! Love the saltiness that the capers add to this!

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    • on April 23, 2010


      Jan, you'd better hurry back to the land of food processors because this dip is excellent. It's dead easy to make, Also nice to see a dip recipe with no dairy. I used tuna with lemon and pepper (that's what I had on hand), and followed everything else, adding about a teaspoon of the extra virgin olive oil. Hubby has already used it as a spread for lunch. Later this afternoon, it will make an appearance at Friday night drinks at work. I'm already anticipating the squabbles over the last spoonful. I'd better make another batch -- and maybe I'll throw in a few of anchovies. Thanks for a keeper.

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    Nutritional Facts for Tuna and Olive Dip

    Serving Size: 1 (351 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 385.1
    Calories from Fat 216
    Total Fat 24.0 g
    Saturated Fat 3.7 g
    Cholesterol 22.2 mg
    Sodium 2174.1 mg
    Total Carbohydrate 5.8 g
    Dietary Fiber 3.7 g
    Sugars 0.6 g
    Protein 37.5 g

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