Bacon And Clam Dip
1/4 pound bacon (about 8 slices), chopped
two 6 1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
1) In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
2) In a large sieve set over a bowl drain clams, reserving clam juice.
3) In another bowl whisk together cream cheese and sour cream.
4) Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients.
5) Dip may be made 1 day ahead and chilled, covered.
6) Bring dip to room temperature before serving.
7) Serve dip with toasts or chips.
| Yield: | 8 servings |
| Prep Time: | 0 hr 15 mins |
| Cook Time: | 0 hr 15 mins |
| Ready In: | 0 hr 15 mins |
| Category: | Appetizer |
| Main Ingredient: | Cheese & Dairy |
| Cooking Method: | Frying |
This would be great if you used Crab meat in place of the Clams. Love the presentation of the dish!
The presentation is awesome! Interesting! I wanna give a try