Tuna Dip


  • Approx. 200g can of tuna in spring water
  • Approx. 200g Philadelphia cream cheese
  • ¼ cup plain yoghurt
  • 2 tablespoons herbs such as chopped chives, spring or red onion, parsley
  • ½ cup finely chopped celery, capsicum or cucumber


  1. Drain tuna and mix with Philadelphia cream cheese in a small food processor. Use a fork if you prefer.
  2. Mix in extra yoghurt if the dip is too thick, omit if the dip is the right consistency.
  3. Finely chop the vegetables and herbs and stir in to the tuna mixture.
  4. Serve with vegetable sticks or crackers.


  • Serve on baked potatoes or pasta for a quick meal.
  • Canned salmon also works well in this recipe
  • Try adding other herbs and vegetables that you have on hand.