Clam and Artichoke Dip
Wonderfully refreshing dip ! Leftovers makes a great stuffing for chicken breasts or an omelette!
8 oz. cream cheese, softened
1 c. light sour cream
juice of 1 lemon
1/2 tsp. garlic powder
1/2 tsp. Tabasco
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
2 cans (6.5 oz.) chopped clams, drained
2 jars (6 oz.) marinated artichoke hearts, drained, chopped
3 TB fresh parsley, chopped, or 1 TB dried
In a medium sized bowl, combine cream cheese, sour cream, lemon juice and spices. Blend until smooth and creamy. Add clams, artichoke hearts and parsley. Cover and refrigerate 1 hour before serving. Makes 3 cups
Serve with endive leaves, sliced cucumber, sliced radish.