Dip- Clam Dip with Bacon and Scallions
Source of Recipe
Cooks Illustrated 1999
List of Ingredients
4 strips (about 4 ounces) bacon, cut into 1/4-inch pieces
3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
1 teaspoon juice from 1 lemon
1 teaspoon Worcestershire sauce
2 6 1/2-ounce cans minced clams, drained
2 medium scallions, sliced thin
Salt and ground black pepper
Cayenne pepperRecipe
1. Fry bacon in small skillet over medium heat until crisp, 6 to 8 minues. Transfer bacon with slotted spoon to paper towel-lined plate; cool.
2. Whisk together sour cream, mayonnaise, lemon juice, and
Worcestershire sauce in medium bowl. Stir in minced clams, scallions, and bacon. Season to taste with salt, pepper, and cayenne. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigeratred for up to 2 days).
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