Mom's Clam Dip
Melissa Miller

3 Eight oz pkgs of cream cheese, low fat or regular
1 Eight oz can chopped clams, set aside liquid
1/2 c mayonnaise
1/2 c sour cream, regular or low fat
Juice of 1/2 a lemon
Dash of worcestershire sauce
Salt and pepper to taste
Dash of tobasco sauce

Combine all the ingredients together in a large bowl, add reserved liquid if mixture is too thick. Refrigerate for at least eight hours. Serve with raw vegetables, crackers or chips. Add parlsey for garnish.

This recipe is a Miller family favorite at Christmas and Thanksgiving dinner. Never feels like Christmas without it.


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