Name: Tuna Dip Ring with Pico de Gallo
Prep time: 10 min
Yield: 12
Cuisine: Mexicana
Ingredients: 2 cups tomato, cut into small cubes, for pico de gallo; 1 cup Jalapeño chile, cut into small cubes, for pico de gallo; 1 cup white onion, for pico de gallo; 1 cup fresh cilantro, chopped, for pico de gallo; 1/4 cups lime juice, for pico de gallo; 2 tablespoons olive oil, for pico de gallo; 1 tablespoon salt, for pico de gallo; 1 tablespoon pepper, for pico de gallo; 1 tablespoon oregano, for pico de gallo; 3 cups cream cheese, diced, for dip; 2 cups canned tuna, drained, for dip; 1 tablespoon garlic powder, for dip; 1 tablespoon onion powder, for dip; 3 tablespoons chile powder, for dip; 2 tablespoons chipotle chile in adobo sauce, finely chopped, for dip; epazote, for decoration; saltine crackers, habanero, for serving

Preparation

10 mins

Low

For the pico de gallo, in a bowl mix the tomato with the jalapeño pepper, white onion, cilantro, lime juice, olive oil, salt, pepper, and oregano to taste. Divide in two and set aside. For the dip, mix the cream cheese with half of the pico de gallo you prepared earlier, the tuna, garlic powder, onion powder, chili powder, chipotle pepper, and mix until you obtain a consistent dip.