Ingredients

Method

• 1 x 170 g tin tuna chunks in spring water, drained
• 1 x 225 g tub low-fat cream cheese
• 1/2 cup reduced-oil dressing
• 1/2 cup crème fraîche
• 2 green onions, including tops, cut into 2cm pieces
• Fresh dill
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Fresh raw vegetables for dipping

Method

Ingredients

Blend all the ingredients together in a food processor with metal blade. Pour into a small bowl and chill several hours or overnight before serving with vegetables.