Sweet Chilli Tuna Dip
- 200mL Bulla Sour Cream
- 185g canned tuna in spring water or oil, drained
- 2 Tbsp sweet chilli sauce
- 1 Tbsp savoury biscuit crumbs
- sea salt and freshly ground black pepper, to taste
- sweet chilli sauce
- coriander leaves
- rice crackers
- Using a stab blender, process tuna and sweet chilli until smooth.
- Stir in Bulla Sour Cream and biscuit crumbs. Season to taste.
- Serve topped with extra sweet chilli sauce and coriander with rice crackers.