This clam dip recipe came out of an old McCalls cookbook. I can remember eating this with chips at every party ever since I was a child. Mom made it first, then I took over as soon as I was old enough. I don't have the original printed recipe, and have yet to find a digital copy, so it's written here from memory (that tells you how many times I've made, and eaten, this dip: bah-zillions.) It's my favorite!
1 pkg of cream cheese (8oz), softened (you can leave it on the counter for a bit if you like, but be sure to beat it thoroughly with your hand mixer - you don't want lumps.)
1 container of sour cream (16oz)
2 cans minced clams, drained
2 tblsp dried parsley flakes
about 1 tsp minced garlic - more or less to taste
Soften cream cheese. Add sourcream, blend until smooth. Add drained clams, parsley, and minced garlic and mix well. Place in fridge for a few hours to overnight (tastes best when left alone for a while; it gives the garlic some time to infuse). Serve with your choice of chips.
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