Spanish Tuna Dip
1/2 cup (1 block) butter or margarine
1 can (about 7 ounces) water pack tuna, drained and flaked
4 tsp. lemon juice
1/4 cup mayonnaise or salad dressing
2 tbsp. chopped stuffed green olives
Cream butter or margarine until soft in a small bowl, beat in tuna, lemon juice and mayonnaise or salad dressing; fold in olives. Chill. Spoon into dip bowls. Serve with crisp carrots and celery sticks or crackers. Makes about 2 cups.
