Friday, November 30, 2007

CLAM DIP--Lynne Snyder

1 8 oz. pkg cream cheese
1 can clams
½ tsp salt
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. black pepper (very important)
1 good glug Worcestershire sauce, about 1 ½ tsp. to one Tbl.

Put cream cheese and all seasonings and calm juice* in blender and blend until super smooth. Add clams and blend until a little chunky. Taste and adjust seasonings.

*I have noticed that as the years progress the canning companies are putting less clams and more clam juice in the cans. You may want to hold a little of the juice out and add only if the dip is too thick.

Serve with chips and all kinds of veggies.