Hot Clam Dip
- 2 packages. cream cheese, (8oz. each)
- 2 cans clams, drained a little
- 2 Tbsp. Worcestershire sauce
- 2 tsp. lemon juice
- 6 green onions, chopped fine, tops included
- parsley, chopped fine
- salt or seasoning salt
Have cheese at room temperature. Combine all ingredients in double boiler and cook until cheese is melted. Season to taste. Serve with crackers.
By Robin from Washington, IA
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