Tuna dip with jalapeno chillies is a mexican snack favourite of all times. Creamy and ready in less than 5 minutes, this dip is what you need for a hassle-free appetizer. Make it ahead of time and bring it to your gatherings, everyone will love it!
Drain pretty well the oil (or water) from the canned tuna. Place it onto a food processor and add the cheese, pickled jalapeño chillies, salt, pepper and a splash of lime juice. Blend until smooth.
Put in a bowl and adjust of salt, pepper and lime.
Serve with totopos (corn chips) or salty crackers.
Notes
Use a little vinegar from the pickled jalapeños (two or three tablespoons) when blending, it gives it an extra flavour and helps the ingredients to amalgamate better.
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