Put half of the cream, the cream cheese at room temperature, the drained cans of tuna, and if using chipotle pepper, add the desired amount (without seeds) in the blender jar. Season with a little salt and pepper, blend until smooth; if it’s too thick, add more cream.
Pour the mixture into a bowl and add the drained can of corn, mixing to combine. Place the bowl on a tray and set aside.
Wash the carrots and cucumber, and use a peeler to remove the skin from both. With the carrot, make strips 1 cm wide. For the cucumber, cut it in half and remove the seeds, then cut it into strips of the same thickness as the carrots, but also of a similar length. Place both on a tray along with the sticks or crackers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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