Receipe is for 4 Servings

• 10 ounces of Low-Sodium Water Packed Chunk Light Tuna
• 2 tablespoons of fresh dill weed, chopped
• 1 teaspoon of hot sauce (optional)
• 1 teaspoon of garlic, minced
• 1 tablespoon fresh lemon juice
• 1/4 cup of light mayonaise
• 1/4 cup of fat-free sour cream
• salt and pepper, to taste.

1. Using a 3-cup food processor, place tuna, dill, hot sauce, garlic and lemon juice in food processor.
2. Puree for 20 seocnds.  Using a rubber plastic spatula, scrape down the sides of the bowl.
3. Add the mayonaise and the sour cream.
4. Puree for another 30 seconds.
5. Serve with Fresh veggies.

Serving Ideas:         Garnish with fresh dill and lemon wedge.

NOTES: This spread should be stored in an air-tight container and will keep fresh for 2 days.