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  • #4351
    Peggy
    Member

    Clam Dip for 100

    Servings: 1 quart

    2 pkgs (8 ounce each) Cream Cheese, softened
    1/2 cup Mayonaise or Salad Dressing
    1/4 cup Onion, minced
    2 tablespoon Parsley, chopped
    1 tablespoon Mustard, prepared
    2 teaspoon Worcestershire sauce
    2 cans (7 1/2 oz each) Clams, minced
    salt to taste
    pepper to taste

    Allow cheese to come to room temperature. Mix cheese with mayonaise, onion, parsley, Worcestershire sauce and mustard. Stir in drained clams and season to taste. Put in refrigerator one hour or more to blend flavors. Serve in bowl surrounded with assortment crackers, potato chips, celery pieces or carrot slices.

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