Email to Dawn      

Baked Clam Dip*

Source of Recipe

DWLZ


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. ÊCut the top from the bread loaf, and set aside. ÊHollow out the bread, leaving a 1 inch thick shell. ÊSet aside. ÊCoat a baking sheet with nonstick cooking spray. ÊCut the removed bread into cubes, and place on the baking sheet. ÊBake at 350 degrees for 10 minutes, or until lightly toasted. ÊSet aside. ÊPlace the cheese, lemon juice, onion, Worcestershire sauce, and reserved clam juice in a food processor or blender, and process until smooth. ÊStir in the drained clams. Êpour the mixture into the hollowed loaf, cover with the bread top, and wrap in foil. ÊBake the filled loaf at 350 degrees for 1 hour and 10 minutes, or until the dip is hot and creamy. Êplace 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: Ê1 Tablespoon
ÊPER SERVING: Ê19 Calories, 3.5 g Protein, 0.21 g Fat, 59 mg Sodium,6 mg Cholesterol, 0 g Dietary Fiber

0.5 protein


Recipe