Tuna Dill Pate

• 12 cup cold v-8 vegetable juice
• 2 (2 tablespoon) envelopes unflavored gelatin
• 1 cup boiling v-8 vegetable juice
• 2 cups sour cream
• 1 tablespoon dill weed
• 18 teaspoon Worcestershire sauce
• 7 ounces tuna

1. Place cold V-8 and gelatin in container of blender; cover and run at low speed until gelatin is soft.
2. Add boiling V-8 juice and blend at high speed until gelatin dissolves.
3. Add sour cream, dill weed and worcestershire sauce.
4. Blend until smooth.
5. By turning blender on and off quicly, chop drained tuna into mixture.
6. Do not overblend.
7. Pour into a 5 cup mold and chill until set.
8. Unmold and garnish with fresh dill weed and lemon wedges.
9. Serve with crackers or bread rounds.

unflavored gelatin, sour cream, dill weed, worcestershire sauce, tuna

Taken from www.food.com/recipe/tuna-dill-pate-324423 (may not work)