Dip- Mexican Clam Dip
Source of Recipe
Boulder Daily Camera 1/30/02 originally appeared in Bon Appetit August 2000.
List of Ingredients
12 ounces cream cheese, room temperature
1/4 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
Recipe
Directions: 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 ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
Preheat oven to 350. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes. Place bowl of dip on platter. Surround with chips and serve. Makes about 2 cups.
|
|
member logon
