|Nutritional Guidelines (per serving)|
|Servings: 3 cups (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a tasty appetizer to take along to a party or gathering, this clam dip is an excellent choice. Canned minced clams, a variety of seasonings, and a combination of cream cheese and mayonnaise make the dip a snap to prepare.
Potato chips or sturdier taco chips or crackers are wonderful for dipping or serve it along with a tray of fresh and colorful raw vegetables. Celery and carrots sticks, cauliflower and broccoli florets, and bell pepper strips are just a few of the possibilities.
The recipe makes about 3 cups of dip, and it is easily scaled up or down for a crowd. For a family snack or movie night, cut the ingredients down by half, or double everything for a big bash.
- 2 (8-ounce) packages of cream cheese
- 3/4 cup mayonnaise
- 1 small clove garlic (crushed and finely minced)
- 2 (6.5-ounce) cans of clams (minced, drained)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1 dash cayenne pepper (ground, or substitute hot sauce)
- 1 teaspoon Worcestershire sauce
In a medium bowl with an electric mixer, combine the cream cheese, mayonnaise, and garlic; beat until smooth. Fold in the drained minced clams along with the remaining seasonings. Transfer the dip mixture to a serving bowl or container.
Cover the container and refrigerate the clam dip for about 2 hours, or until it is thoroughly chilled.
Serve the chilled dip with chips, crackers, or fresh sliced vegetables.
- If taking the dip along to a party or cookout, make sure it is well chilled and packed in an insulated container or cooler for traveling. Food must not be left out at room temperature for more than 2 hours (1 hour if the temperature if 90 F or above). Ideally, nestle the bowl in ice if it will be out for a longer period of time so the dip will maintain a temperature of 40 F or below.
- Store homemade dip in a covered container in the refrigerator for up to 3 to 4 days.
- Add a bit of color to your dip with fresh chopped parsley or chives.
- If you don't care for raw garlic in dishes, swap it out with about 1/2 teaspoon of garlic powder, or make it with one or two roasted garlic cloves.
- Mix the dip up with other seafood items. Try substituting 1 can of minced clams with some chopped smoked oysters or chopped canned shrimp.
- Give the dip a "kick" with one or two tablespoons of prepared horseradish.
- For an attractive presentation, garnish the dip with chopped green onions or parsley.
- Add about 1 tablespoon of grated onion to the dip.