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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This came, apparently, from one of the Bodifords. I don't know them or where I got this, but it sure sounds good. Can't wait to try it! I kept the recipe as the original author wrote it. Ingredients:
2 (8 ounce) packages cream cheese (your choice, reg, lf or ff) |
2 (4 ounce) cans clams, chopped |
1 tablespoon fresh parsley, chopped |
1 -2 tablespoon lemon juice |
1 tablespoon prepared horseradish (more if you like it spicier, like we do) |
2 large garlic cloves, minced (more if you like garlic...like we do) |
1 -2 tablespoon worcestershire sauce (to taste) |
couple of dashes tabasco sauce |
Directions:
1. Drain the clams, saving all the juice from one can and half the juice from the other.
2. Mix all the ingredients together and keep stirring until the cream cheese
3. is completely mixed in - may take awhile.
4. Consistency should be thick enough to be dipped with a chip, if runny, you have added too much liquid.
5. Can be served immediately, but is better if refrigerated for a couple of hours. Lets the dip firm up and really absorb the flavors.
6. Serve with potato chips.
7. Serves - depends on your family! (This is my version which is somewhat doubled, because the single version didn't last but a few minutes with my family.).
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