This dip ALWAYS gets the attention of those who try it. I take it to every oils workshop I run. I don’t know if its the German rooted deeply in me, or simply a long-held obsession with tuna as the GREATEST go-to for simple meals or a snack on the go, but over the last year this dip has become a staple in my home whether for serving up to visitors or for an easy, protein-full lunch topping.
The secret ingredient - oregano oil. This little guy is a beautifully restoring oil, powerful cleansing and purifying agent, fantastic for supporting a healthy immune system, healthy digestion, and healthy respiratory function when used internally. It also offers powerful antioxidants when ingested, but as a HOT oil, ought to only be taken in a veggie capsule or as a single drop in cooking.
I dilute and roll on the soles of my feet when I feel myself getting sick, and to date this early intervention has prevented 95% of viruses I’ve had lurking!
By far my favourite use for this oil, is in this homemade tuna and sour cream dip, a CROWD FAVOURITE. For all those of you who’ve been waiting - HERE IT IS - a dark horse in the entertainers repertoire, worth trying today.
YOU WILL NEED:
1 x 95g snack tin tuna (in springwater or olive oil)
180g sour cream
1 red onion
pinch Himilayan pink salt
oregano essential oil (I use doTERRA’s certified pure therapeutic grade oils)
lemon essential oil
WHAT TO DO:
finely chop the red onion and place into a bowl appropriate for serving dip (small cereal bowl size)
add container of sour cream to the bowl, followed by tin of tuna and stir to combine
top with pink salt
add 3 drops of lemon essential oil, 1 drop oregano
stir to combine, and enjoy!
Simple as that! Great served with plain crackers/wafers, or with veggie sticks!