Difference between revisions of "Recipe:Cream Cheese Clam Dip"
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| Line 4: | Line 4: | ||
2 packages cream cheese (or 1 neufchatel, one cream) | 2 packages cream cheese (or 1 neufchatel, one cream) | ||
| − | + | 3 cans chopped clams (drained, but keep a little) | |
2 tblsp mayonnaise | 2 tblsp mayonnaise | ||
2 tblsp red (hot) salsa brava | 2 tblsp red (hot) salsa brava | ||
| Line 13: | Line 13: | ||
(From memory, needs verification) | (From memory, needs verification) | ||
| + | |||
| + | Sunrise Variant: 4 cans clams, 1-2cups chopped parsley | ||
Mash and mix thoroughly. Let stand until you can get the chips. | Mash and mix thoroughly. Let stand until you can get the chips. | ||
Latest revision as of 10:53, 20 November 2008
Probably should be renamed Cream Cheese Clam Dip Lincoln
2 packages cream cheese (or 1 neufchatel, one cream) 3 cans chopped clams (drained, but keep a little) 2 tblsp mayonnaise 2 tblsp red (hot) salsa brava 1/2-1 cup chopped fresh parsley 1/4 cup chopped green onions / scallions 2 tsp Worchestershire sauce 1 tblsp dry mustard or ground mustard seed
(From memory, needs verification)
Sunrise Variant: 4 cans clams, 1-2cups chopped parsley
Mash and mix thoroughly. Let stand until you can get the chips.
Serve with a strong potato chip (ridged) and/or sturdy corn chips.
The thickness/density of the dip is mostly set by two things: mayonnaise and clam juice. Once the dip is done, depending on personal taste and temperature, whether the parsley was wet or not, or whether you're making a multi-package batch, decide whether the dip should be softer. If so, a little clam juice or a little more mayonnaise is added.