Whipped Creamy Clam Dip

Method

Mix whipped cream cheese with sour cream and Dijon mustard. Add garlic, 1 tsp of chive and parsley, Worcestershire and Tabasco sauces.

Gently stir in drained clams. Add 1 to 2 tablespoons of reserved clam juice for desired consistency. Season to taste and place in serving dish. Top with remaining chopped chives and parsley. Clam dip can be served hot or refrigerated until serving.

Serve with Kettle cooked potato chips or assorted fresh cut vegetables.

Hot: Bake in a 350^oF (175^oC) oven for 20 to 25 minutes, until heated through.

Cold: Dip is best chilled in refrigerator for a few hours before serving.

Note

This recipe will produce approximately 2 1/4 cups of clam dip.