Old-Fashioned Clam Dip

8 oz. Cream cheese, softened (room temperature)
1/2 cup Sour cream
2 tbsp. Mayonnaise
1 tbsp. Onion and juice, finely grated
2 tbsp. Pimiento, chopped and drained (optional)
2 tbsp. Fresh dill, minced
3 dashes Tabasco sauce
1  7 oz. can Minced clams, drained
Paprika
Potato chips and/or carrot and celery sticks

In large mixing bowl, beat cheese with a wooden spoon until smooth. Add sour cream, mayonnaise, onion, pimiento, dill and Tabasco sauce and mix until well blended. Stir in clams and transfer to a shallow serving bowl. Sprinkle with paprika and serve with chips and/or carrot and celery sticks.

This dip can be made 1 day ahead. Cover and keep in refrigerator. Any left-over dip can be kept for up to 3 days in fridge. Bring to room temp and stir well before serving.

This recipe is submitted in Loving Memory of Riley Saba.

Sharin M. Nelson         


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