Spicy tuna dip

Prep 5 mins PERSONALPOINTS: 4-5

SERVES 4

145g tin tuna in brine, drained 4 tbsp medium-fat soft cheese 100g 0% fat natural Greek yoghurt ¼ tsp cayenne pepper, plus extra to serve

15g fresh flat-leaf parsley, chopped 1 small lemon, zest and juice

3 bags WW Ready Salted Tortilla Chips

PUT the tuna, soft cheese, yoghurt, cayenne pepper and most of the parsley into a food processor. Pulse a few times until combined for a coarser texture, or blitz for longer if you prefer a smoother consistency.

Check the seasoning and add salt and pepper to taste, then stir in the lemon zest and juice to taste. Add more cayenne pepper if you would like to make the dip spicier.

Spoon the dip into a bowl, scatter over the remaining parsley and a sprinkling of cayenne pepper. Serve with the tortilla chips.