I’m not going to make any excuses.
This dip is fattening. And maybe a little unphotogenic. Just get past that and move on.
Open your heart and forgive it.
Aaaannd GO.
I’ve never been a huge clam fan – not that I’m opposed to eating them but they’ve never been that exciting to me.
I’m kinda the same when it comes to oysters; I’m very open when it comes to food but certain things just don’t scream delicious to me. I always get around to trying them, mind you. I give everything a chance.
So recently, I made Mark one of his favorite dishes, Linguine with Clam Sauce, and I had an extra can of clams leftover in the pantry. I’ll eventually get around to posting that – but I have some tweaking to do first. As usual, I was itching to make a new dip. How convenient; a can of clams no one in this house will ever eat. Hhmm.
Guess I need to use them up.
Ingredients
- 1 10 oz can chopped clams
- 1/2 cup Hellmann's Mayo
- 1/3 cup Parmesan cheese
- 1 8 oz block cream cheese, at room temperature
- 1 tsp Old Bay seasoning
- 1 tbsp prepared horseradish
- 1 handful parsley, chopped
Instructions
- Preheat oven to 350.
- Mix everything in a bowl until thoroughly combined and place in a glass baking dish.
- Bake for 30 minutes, until browned a little on top and bubbly.
We ate it with both Frito Scoops and tortilla chips, but I think tortilla chips won.
It’s cheesy, clammy goodness.
This really reminds me of artichoke dip – if you’re a fan of that then you’ll definitely like this.
Save the Fritos for cottage cheese.
This Post Has 3 Comments
Hi Shea,
Great photography. That really looks delicious. We are featuring this post at Pin It Monday Hop which will be publish later today. Hope you’ll check what my co-host said about your post 🙂 See you 🙂
Judy
We all need some indulgences once in a while. I love clam dip. I haven’t had it in a long time but now I definitely will have to whip some up soon. Yum!
Nice!