Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.



Clam and Artichoke Dip

Wonderfully refreshing dip !  Leftovers makes a great stuffing for chicken breasts or an omelette!

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 9 people have saved this recipe

Print   Add to Printer88 Times Printed

Prep Time: 15 minutes | Cook Time: seafood,deirdre | Ready In: Allow to sit refrigerated 1 hour
Ingredients: Print   Add to cart
US Metric

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


Order Roy's Fish & Seafood Cookbook



how to serve:

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

Nutritional Information:

Serve with endive leaves, sliced cucumber, sliced radish.