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Slow-Ball Dip Recipe

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This recipe for Slow-Ball Dip, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy

Category:
Category:

Ingredients:  
Ingredients:  
2 large round, unsliced crusty breads
2 (8 oz.) cream cheese
3 cans (6 1/2 oz. each) chopped clams (drained reserving 1/4 c. liquid)
2 T. grated onions
2 T. beer
2 tsp. Worcestershire sauce
2 tsp. lemon juice
1 tsp. hot pepper sauce, or to taste
1/2 tsp. salt

Directions:
Directions:
Cut top from bread; set aside. Hollow loaf, leaving 1 1/2" to 2" thick shell; cut removed bread (and extra loaf) into cubes; set aside. In large bowl, beat softened cream cheese until smooth; stir in clams, the reserved clam liquid, onion, beer, Worcestershire sauce, lemon juice, pepper sauce and salt until well blended. On baking sheet make a criss cross with two sheets of aluminum foil, each long enough to cover loaf. Center bread shell on foil. Pour clam mixture into shell; cover with bread top. Wrap loaf with the foil. Bake at 250 for 3 hours for flavors to blend. Remove top; sprinkle with parsley. Serve loaf on large platter surrounded by the bread cubes (Toast bread cubes in the oven during last 5 minutes of baking).

 

 

 

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