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    Clam & Bacon Dip

    8 slices bacon, chopped
    Two 6 1/2 oz. cans minced clams
    8 oz. cream cheese, at room temperature
    1/4 cup sour cream
    3 scallions, finely chopped
    2 Tablespoons finely chopped fresh basil
    1 teaspoon prepared horseradish
    1 1/2 teaspoon fresh lemon juice
    1 teaspoon Worcestershire sauce

    Cook bacon over medium heat until crisp (if you want a better dip, cook the bacon over your grill). Drain on paper towels. Drain clams, reserving clam juice. In a large bowl, whisk together cream cheese and sour cream. Stir 2 tablespoons reserved clam juice into cream cheese mixture along with the clams, bacon, and remaining ingredients. Dip may be made a day ahead of time and chilled. Serve at room temperature, with crackers or chips.

    Makes about 2 cups.

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