1 package of cream cheese
1 can of Doxee (i believe that is the brand) of minced (must be minced) clams
finely chopped onion
worcheshire sauce (spelling?)
dash of tabasco
pinch of salt
let cream cheese get to room temperature so it is easier to blend the rest of the stuff into. Open the clams and keep the clam "juice". Use the clam juice to soften the cream cheese and to get it to the consistency that you like. Finely chop about 1/4 of an onion and add to the cream cheese. Add about 1 tablespoon of worcheshire sauce and three dashes of tabasco. Blend together. Add the clams. If you think it needs salt, add a bit. Remember potato chips are salty so don't over salt. The dip tastes best if you make it early. Refrigerate but be sure to pull in out early enough so that it is room temperature when served. Good luck!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment