Day 3 of 12 Days of Christmas! Today we have a tuna dip that is ridiculously simple to make, served alongside some homemade pita chips.

Originally, mum makes this dip with homemade sour cream and serves it on little melba toasts, but nobody has time for that these days, so we’re using store-bought sour cream, and making chips from store bought pita, instead. If you want to switch out the sour cream, you could definitely do that, and use mayo and greek yogurt as well. I know it doesn’t get more retro than a tinned tuna dip, but I truthfully, I fully get the fuss, and with that little garlic-chilli-butter tadka on top, it is *chef’s kiss*

RECIPE:Tuna Dip with Pita Chips

Ingredients:

For the tuna dip
1/2 cup tinned tuna flakes
1/2 cup sour cream
1/2 cup Greek yogurt
1 tbsp finely chopped onion
1 green chilli, finely chopped
Salt to taste
Pepper to taste

For the garlic-chilli butter
25 g butter
3 cloves garlic, sliced
1 tbsp chilli flakes

For the pita chips
2 large pita (use the thin ones, if you can)
Oil, as needed
Salt
Sesame seeds

Method:
To make the pita chips, cut the pita into medium-sized triangles.
Toss with salt, sesame seeds, and enough oil to lightly coat all the triangles.
Bake in a preheated oven at 175 Celsius for 8-10 minutes or until golden brown.

While the chips are in the oven, make the tuna dip — combine the tuna flakes, sour cream, Greek yogurt, onion, chilli, salt and pepper.
Transfer to a serving bowl, and make divots with the back of a tablespoon for the garlic-chilli butter.
In a small pan, add the butter and garlic and heat it up on a low flame. As the garlic starts to sizzle, add the chilli flakes, swirl to mix, and take off the flame.
Pour over the tuna dip. Serve with warm pita chips.