Penny's Clam Dip
A dip is an easy way to please a crowd without breaking a sweat. With just a few ingredients and the option to assemble it a day ahead, it makes for a great appetizer during holidays or any time you're preparing a meal with multiple dishes.
Ingredients
- 1 8 oz package of cream cheese, room temperature (I prefer Philadelphia, but it's up to you)
- 2 6.5 oz minced or chopped canned clams
- 3 tbsp clam juice from the can (add more if consistency is too thick)
- 1/4 tsp garlic powder (when tasted tested; folks preferred powder to fresh garlic)
- 2 dashes salt (Add more if needed to taste)
Instructions
- In a small to medium sized bowl. Add cream cheese and clams. Drain the juice from the clam into a 2 cup glass liquid measuring container. (You will not need it all but better safe than sorry).
- Add garlic and salt, to taste. Mix till blended into a smooth cream which will not break a thick cut potato chip.
- Refrigerate for at least I hour or up to overnight. Serve with thick cut poptato chips and/or vegetables.Enjoy!
Notes
- I recommend using 2 cans of minced or chopped clams because I like clams but even with lesser quantities in the can some people might like have less clams; it's a matter of personal taste.
- Clam juice; honestly I don't know how much exactly I pour in; I pour a little bit at a time to achieve the desired consistency.
- A word on fresh garlic versus powdered garlic: please read: Fresh versus Powdered Garlic: What is the Best?