Thursday, February 3, 2011

Super dip for Super Bowl

As you consider items to make for the Super Bowl on Sunday, consider trying this clam dip. It is foolproof, universally loved and easy to prepare. This version is my mother’s recipe and has been a go-to for more than 30 years. There are hot versions (including a delectable version that bakes inside a scooped out sourdough loaf), but this one is easier to prepare and all you have to do is keep it cold. Look for a hot clam dip version to come soon. For now, try this basic favorite that always wins raves.

Creamy clam dip

8 ounce package cream cheese
1 small onion, minced
6 ounce can minced clams, liquid drained and reserved
1 tablespoon Worcestershire sauce
Chopped parsley to garnish

Place the cream cheese in a medium bowl. Bring to room temperature, until softened. Add about 2 tablespoons reserved clam juice, onion, drained clams and Worcestershire sauce. Blend completely, adding more clam juice, if necessary. Refrigerate several hours, or overnight, before serving. Garnish with chopped parsley. This dip is great with thick cut potato chips, crackers or vegetable sticks. Use reduced fat or fat-free cream cheese in this recipe; both work well.

How many servings? Who knows. There have never been leftovers when I have served this at a party.

3 comments:

  1. Taking this to a party? Double the recipe!

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  2. I've never made (or eaten) clam dip before. Looks super easy and tasty. I like it.

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  3. Thanks, Sara. This one is delicious and so easy. Let me know how you like it.

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