Hot clam dip

1 servings

Ingredients

Quantity Ingredient
8 ounces Cream cheese
1 can Clams, minced (10.5 oz)
1 tablespoon Lemon juice
2 tablespoons Clam broth
1 tablespoon Mustard, prepared
2 teaspoons Worcestershire sauce
⅛ teaspoon Garlic powder
1 dash Cayenne pepper

Directions

Bring cheese to room temperature. Drain clams and reserve liquid.

Combine cheese, lemon juice, clam broth and seasonings. Blend in clams. Heat before serving with Melba toast or onion rounds.

Original recipe from The Gasparilla Cookbook (received in May cookbook swap from Gail), by Mrs. Charles J.

Younger. Conversion by Rick Weissgerber. [GEnie D.WEISSGERBE]

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