Hot Clam Dip
Yield
3 cupsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
|
|
| 10 ½ | ounces |
clams
minced |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
clam broth
|
* |
| 1 | tablespoon |
prepared mustard
prepared |
|
| 2 | teaspoons |
worcestershire sauce
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
|
|
| 303.5 | ml/g |
clams
minced |
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
clam broth
|
* |
| 15 | ml |
prepared mustard
prepared |
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 0.6 | ml |
garlic powder
|
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Bring cheese to room temperature.
Drain clams and reserve liquid.
Combine cheese, lemon juice, clam broth and seasonings.
Blend in clams.
Heat before serving with Melba toast or onion rounds.
