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0.5 pt. Baked Clam Dip

Source of Recipe

Dottie's Weight Loss Zone


List of Ingredients

2 cans (10 ounces each) chopped clams, undrained
1 large round loaf sourdough bread
2 cups nonfat or reduced-fat cream cheese, softened
1 tablespoon lemon juice
2 tablespoons finely chopped onion
2 teaspoons white wine Worcestershire sauce


Recipe

Drain the clams, and reserve 2 tablespoons of the liquid. �Cut the top from the bread loaf, and set aside. �Hollow out the bread, leaving a 1 inch thick shell. �Set aside. �Coat a baking sheet with nonstick cooking spray. �Cut the removed bread into cubes, and place on the baking sheet. �Bake at 350 degrees for 10 minutes, or until lightly toasted. �Set aside. �Place the cheese, lemon juice, onion, Worcestershire sauce, and reserved clam juice in a food processor or blender, and process until smooth. �Stir in the drained clams. �pour the mixture into the hollowed loaf, cover with the bread top, and wrap in foil. �Bake the filled loaf at 350 degrees for 1 hour and 10 minutes, or until the dip is hot and creamy. �place the loaf on a serving plate, remove the top, and serve hot with whole grain crackers and toasted bread cubes.

Makes 3 1/4 cups

SERVING SIZE: �1 Tablespoon
�PER SERVING: �19 Calories, 3.5 g Protein, 0.21 g Fat, 59 mg Sodium,6 mg Cholesterol, 0 g Dietary Fiber