We really enjoy having people over for dinner, probably more so in India than in London. However, entertaining in India can be somewhat of a challenge….endless and unexpected power cuts can scupper a perfectly planned and timed meal, leaving your guests starving! So, to combat this problem, we tend to serve an array of nibbles with drinks when people arrive to help curb the growling tummies in case the “power isn’t there!” One of my reliable favourites is this one – Tuna Dip Dip. I’m pretty sure this is not the proper name for it, but as with most things, the Domestic Prince has decided this is his name for this dish, and it’s somehow stuck! I first sampled this dish not long after arriving in India, as Alice had served it as part of a platter for her turn hosting a book club, and even though it has jalapenos in it (I’m quite sensitive to spicy food!), I really enjoyed and it has become a firm fixture in my repertoire.
- 1 tin of tuna fish, drained
- 2 heaped tbsp of mayonnaise
- 2tbsp of natural yoghurt
- 1 can artichoke hearts, drained and diced
- 60g (¼ cup) diced jalapenos
- 1 packet cream cheese at room temperature
- 125g (½ cup) of grated Parmesan cheese
- Pre-heat the oven to 180C.
- Put the tuna, mayonnaise, yoghurt and cream cheese in a bowl and mix until it’s thoroughly combined. You don’t want any large chunks of tuna.
- Fold in the artichokes and jalapenos. Don’t over mix at this stage, you don’t want the artichokes to become mush.
- Put the mixture into an oven proof dish, sprinkle over the grated Parmesan cheese and place in the oven for 20 to 30 minutes, or until the cheese is lovely and golden brown.
- Serve warm with crusty chunks of French stick.
Domestic Princess tips:
- If you want to lower the fat content of this recipe, swap the mayonnaise and yoghurt for their low-fat cousins. However, if you’re following a low-carb eating plan, stick with the full fat versions, as they are lower in carbs than the low fat options.
- I tend to serve this with crostinis, so people can dip them into the dip.
- Again, to make this a really low-carb dish, serve with delicious crunchy crudities such as strips of red and yellow pepper, celery sticks, carrot batons and my favourite…cucumber sticks!
- As an alternative, you could substitute the tin of tuna for a tin of crab meat.
- I pop about a tablespoon of the jalapeno brine into the mixture at step 1 to give the dip a bit more of a tang.
- This freezes really well. Freeze it before sprinkling on the Parmesan cheese and when ready to use, defrost, give it a good stir and carry on from step 4.
An easy peasy, but delicious dip, which always goes down a storm! Thank you for sharing this with me Alice!
With much love
The Domestic Princess