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.
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.
- 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
- 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.
JudySeptember 8, 2013 at 11:46 AM
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 🙂
Emily @ Life on FoodAugust 27, 2013 at 9:15 AM
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!
adam @unorthodoxepicureAugust 25, 2013 at 4:28 PM