|
1 can of tuna, white meat in water
2 Jalape�o not seeded
Dice up the Jalape�o pretty good, I use a food processor.
Take the can of tuna and dump it on the seafood plate or on tin foil over one of the grills. Then dump the Jalape�os on top of the tuna.
Smoke for 30 minutes at 220�F.
Take out and mix with 16 ounces of Philadelphia Cream Cheese. Thin it with a little mayo, chop up some green onions for taste and flavor, salt and pepper to taste. Mix it really well.
Put in the fridge for a couple of hours to get it nice and cold. Ritz type crackers, Frito Scoops, your finger or piece of anything. Really good.
I've filled hollowed out Jalape�os with it also.
Other SmokinTex owners have made this dip with canned chicken and smoked salmon. And others used any left over fish they had and all loved it. Many tripled the batch, too.
| 
