I don't ever recall Grandma serving this dip, but I thought the recipe was worth a try because dip is a good thing to have around. Veggies and dip are what we tend to pull out of the fridge when my boys are ready to eat but the meal is not yet ready to serve. We ate this dip mostly with carrot and celery sticks.
I followed the recipe closely, though I substituted neufechatel for the cream cheese called for. Tuna is now typically sold in a 5-ounce tin, so that's the amount I used. The tablespoon of water didn't seem necessary so I left it out.
After trying the finished dip, we thought it lacked something, so I stirred in about a teaspoon of dried dill weed. One son deemed it much improved with that addition. I agree with him.