Clam Dip
Jacquie Rogers and Mercedes Christesen
This clam dip is so delicious! How did we make it? Well, we had leftover clams (think Costco size cans) and we had to do something with it so here goes:
2 6.5 cans of clams, drained (save the liquid)
8 oz cream cheese, softened
8 oz sour cream
1/2 tsp garlic powder (or to taste)
1 TBS onion flakes (or to taste)
Salt and pepper, plus white pepper to taste
Optional: parsley, bacon bits (but is bacon ever really optional???)
Mix everything but the clams, then add in the clams. If the dip is too thick, stir in some of the clam juice but be prudent. Refrigerate for an hour or two to let the onion flakes hydrate.
Serve on crackers, veggies, Brazilian cheese bread, or chips. Or just eat it with a spoon. I'm telling you, this was a big hit!
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