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Mexican Clam Dip Recipe

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This recipe for Mexican Clam Dip is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. cream cheese, room temperature
3/4 (about 6 ounces) green chili salsa
1 4-ounce can diced green chilies
1/2 c. chopped fresh cilantro
3 6.5 ounce cans chopped clams, drained well
hot sauce
tortilla chips
Directions:
Directions:
Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to oven proof dish. (can be prepared 1 day ahead. Cover; chill.)

Preheat oven to 350º F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes. Serve with crackers/pita chips.
Personal Notes:
Personal Notes:
One of the many wonderful appetizers my mother-in-law would make for us after a long day on the beach in Ocean City, New Jersey. This evokes many great memories.

Mary Jane Westcott Nash

 

 

 

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