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Clam Dip Recipe

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This recipe for Clam Dip is from The Mooney Family Cookbook Project, 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:  
2 packages of cream cheese
2 cans of minced clams
2 lemons, juiced
Granulated garlic (from Costco)

Bag of chips
Directions:
Directions:
Beat the two packages of cream cheese (at room temperature is best) with beaters to get creamy base.

Drain the clams, keeping juice to the side. Add drained clams, juice of 1 lemon, and 1 tablespoon granulated garlic. Mix thoroughly and taste test.

Add additional lemon juice and garlic to get to your desired taste.

The clam juice is used only to "thin" the dip if it is too thick. Otherwise, just toss it.

Clam dip tastes best if it sits in the refrigerator overnight to blend the flavors, but most of the time, it doesn't last that long.
Personal Notes:
Personal Notes:
Lemons are tricky, depending on the time of year you make the dip and the type of lemon. I generally use both lemons because I like my dip lemony, but, according to Kelly, (the clam dip expert), there are times when the juice of 1 lemon is sufficient.

 

 

 

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