TUNA DIP (Adapted from Biggirlssmallkitchen)

Serves 4—can easily be doubled for a large group.
2 TBSP lemon
1 cup sour cream
1 cup tuna
1 tsp paprika
1 tsp garlic powder
a pinch of garlic salt
a few turns of black pepper
1/2 tsp ginger powder
6 scallions chopped
1/4 cup minced onion
2 TBSP pickle relish (I’m leaving this one off since my Dad HATES pickles)
4 TBSP mayonnaise
4 hard boiled eggs chopped
1 lemon wedge for presentation

Mix the lemon, sour cream, tuna, paprika, garlic powder, garlic salt, pepper and ginger in a food processor.

Place in a bowl and stir in the scallions, onion, relish (if using) and mayo.

Peel the eggs, dice it up, and gently fold it into the dip.


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