Creamy Tuna Dip with Crunchy Onions

12 oz. cream cheese or neufchatel
1/2 cup sour cream
1 (6 oz.) can tuna in water, well drained
2 tablespoon minced fresh chives
1/4 teaspoon freshly ground black pepper
2 cup vegetable oil, for frying
1 onion, peeled, halved and thinly sliced
1/4 cup all-purpose flour
1/8 teaspoon salt

Place the cream cheese, sour cream and tuna in a food processor. Puree until smooth, about 20 seconds, scraping down the side of the bowl several times. Add the chives and pepper and process briefly to blend. Scrape into a crock or medium bowl, cover and refrigerate. (The recipe can be prepared to this point 1 day ahead).

Heat the oil in medium saucepan over moderately high heat to 350 degrees.

Meanwhile, toss the onion slices with flour and salt to coat well. Shake off the excess.

Fry the onions until crisp and golden, about 2 minutes. Remove with a slotted spoon, drain on paper towels and let cool. (The onions can be fried 1 day ahead and stored in an airtight container.

To serve, crumble the onions over the crock of dip and serve. Best if served with potato chips or assorted fresh vegetables.

Source: US Tuna Foundation