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BACON CLAM DIP
Try something different at your next party with this ultra-flavourful dip! Canned baby clams, crumbled bacon, cream cheese and horseradish come together in a zingy dip that goes well with pita chips or crisp veggies.
Yield: Makes 1 1/2 cup.
July 02, 2019
BACON CLAM DIP
Ingredients
- 1 can (5 oz/142 g) baby clams
- 4 oz (125 g) light cream cheese, softened
- 2 tbsp sour cream
- 3 strips bacon, cooked and crumbled
- 2 tbsp finely chopped red bell pepper
- 2 green onions, finely chopped
- 1 tsp basil, crumbled
- 1 tbsp chopped fresh parsley
- 1/2 tsp prepared horseradish
- 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
- Dash hot pepper sauce
Directions
- Drain clams, reserving 1 tbsp juice. Rinse, drain and chop clams; set aside.
- Beat together cream cheese and sour cream. Stir in clams, reserved juice and remaining ingredients. Cover and refrigerate for up to 24 hours. Do not freeze. Serve with pita chips.
Nutritional analysis per 2 tbsp: 23 calories, 1.5 g fat, 1.5 g protein, 0.8 g carbohydrate, 0.1 g fibre, 35 mg sodium.