- 1 can (3 oz) tuna, drained
- 2 T chopped carrots
- 2 T chopped celery
- 1 c plain nonfat yogurt, as needed
- 1 T chopped fresh parsley
- 1 t Dijon mustard
- 1 t lemon juice
1.Stir the tuna, carrots, celery, parsley, mustard, and yogurt (1 T at a time).
If you want the dip to be wetter, add more yogurt.
If you want more kick, add mustard.
If you want a pinch of freshness, add 1 T cilantro.
Recipe found in Campbell’s Kitchen