Hi there, I hope you’re doing well. I know I promised a post about Camp Do More with Chalene Johnson today, but we’ve been so busy, I just didn’t have time to get anything together for you. I must say it’s been an amazing experience and I’ll definitely share it with you. We have a little down time today and then it’s going to pick back up just before lunch. Anyhow, I didn’t want to leave you hanging on anything, and I know many of you keep asking me for recipes, so I try to throw them in every now and again. Today’s I’m going to share my clam dip recipe with you. It is an all time favorite of all my friends and family. Who doesn’t like dip? I know for myself, I’m not a big dessert fan, never have been. I’m more of an appetizer fan. Keep me away from the dip, crackers and cheese, ya know, all that munchie food before had that you totally fill up on. Well, this dip is one of my all time favorites. Actually, I just want to eat it with a spoon – no need for crackers. One of our closest friends absolutely loves this dip and I make him a double batch every week. He takes a spoonful or two whenever he wants a treat. So, I’m going to share my recipe for clam dip. There’s no magic trick to this recipe. I use reduced fat or fat free cream cheese (if I can find it) to reduce the calories. It’s very simple to make and very tasty. I’ve never tried making it with shrimp, lobster or crab, but I’m sure you could use any of those ingredients if you wanted to, you’d ust have to make sure you had some clam juice on hand just in case the cream cheese was way too thick. I don’t usually measure my ingredients when I’m cooking, so this is just a guesstimate. Adjust according to your taste, ok?
- 1 (8 oz) cream cheese
- softened 1 can clams (reserve juice)
- 1 tbs. minced onion 1 tbs. Worcestershire sauce
Mix all ingredients together, minus the clam juice. If it’s too thick, add a little bit of juice and mix. Chill and serve with crackers, veggies or just a spoon.