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Dip de Atun

Tuna Dip (Dip de Atún)

Erica Dinho
Course Appetizer
Cuisine Colombian
Servings 4 servings


  • 2 5 oz Cans tuna, drained
  • 1 tablespoon chopped onion
  • 2 tablespoon mustard
  • ¼ teaspoon ground cumin
  • cup cream cheese
  • ¼ cup crème fraiche o crema de leche
  • 3 tablespoons chopped fresh parsley plus more for garnish
  • 2 tablespoons chopped fresh cilantro
  • Salt and pepper


  • Place all the ingredients in the food processor and process until smooth.
  • Transfer to a serving bowl and sprinkle fresh parsley on top. Serve with crostini or fresh raw vegetables.
Keyword dip
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