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| Spanish Tuna Dip
1 stick (1/2 c) butter
one 7 ounce can of tuna drained and flaked
4 teaspoons of lemon juice
1/4 cup of mayonnaise or salad dressing
2 tablespoons of chopped stuffed green olives
Cream butter until soft in a small bowl, beat in tuna, lemon juice, and mayonnaise, fold in olives. Cover with plastic wrap. Chill at least 1 hour. Remove from refrigerator 1/2 hour before serving. Spoon into small dip bowls and serve with crisp carrot sticks, celery sticks, cauliflower or small cocktail rye bread or crackers. |
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