BACON CLAM DIP
Try something different at your next party with this ultra-flavourful dip! Canned baby clams, crumbled bacon, cream cheese and horseradish come together in a zingy dip that goes well with pita chips or crisp veggies.
Yield: Makes 1 1/2 cup.
July 02, 2019
BACON CLAM DIP
Ingredients
- 1 can (5 oz/142 g) baby clams
- 4 oz (125 g) light cream cheese, softened
- 2 tbsp sour cream
- 3 strips bacon, cooked and crumbled
- 2 tbsp finely chopped red bell pepper
- 2 green onions, finely chopped
- 1 tsp basil, crumbled
- 1 tbsp chopped fresh parsley
- 1/2 tsp prepared horseradish
- 1/2 tsp lemon juice
- 1/4 tsp Worcestershire sauce
- Dash hot pepper sauce
Directions
- Drain clams, reserving 1 tbsp juice. Rinse, drain and chop clams; set aside.
- Beat together cream cheese and sour cream. Stir in clams, reserved juice and remaining ingredients. Cover and refrigerate for up to 24 hours. Do not freeze. Serve with pita chips.
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Nutritional analysis per 2 tbsp: 23 calories, 1.5 g fat, 1.5 g protein, 0.8 g carbohydrate, 0.1 g fibre, 35 mg sodium.