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    Mexican Clam Dip


    Source of Recipe


    Resource Book


    List of Ingredients


    • 12 ounces cream cheese, room temperature
    • 3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)
    • 1/4 ounce can diced green chilies
    • 1/2 cup chopped fresh cilantro
    • 3 6.5-ounce cans chopped clams, drained well
    • Corn chips or tortilla chips


    Instructions


    1. Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproff dish. (Can be prepared 1 day ahead. Cover: chill)
    2. Preheat oven to 350. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
    3. Place bowl of dip on platter. Surround with chips and serve
    4. Makes about 2 cups.

    RECIPE CONTINUES

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