Ingredients
Dip Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- Salt and pepper to taste
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh chopped chives
- 1/2 teaspoon Worcestershire sauce
- 6 1/2 ounce can chopped clams, drained
Garnish
- Lemon slices (optional)
- Chives (optional)
Instructions
- Prepare the creamy base: In a bowl, combine the softened cream cheese, sour cream, salt, pepper, lemon zest, lemon juice, Worcestershire sauce, and chopped chives. Stir the mixture thoroughly until it becomes smooth and creamy, ensuring no lumps remain from the cream cheese.
- Add clams and adjust consistency: Drain the canned clams, reserving 1 tablespoon of clam juice. Gently fold the chopped clams into the creamy base to maintain some texture. Add reserved clam juice gradually if you want to thin the dip to your desired consistency.
- Chill the dip: Cover the bowl tightly and refrigerate the dip for at least one hour to allow the flavors to meld and the dip to firm up.
- Bring to room temperature: Before serving, let the clam dip sit at room temperature for about 15 minutes to enhance its flavor and creaminess.
- Garnish and serve: Garnish the dip with lemon slices and additional chopped chives if desired. Serve with your choice of crackers or chips as a delicious appetizer.
Notes
- Use chopped clams for a chunkier texture or minced clams if you prefer a smoother dip.
- Make sure the cream cheese is very soft before mixing to avoid lumps; soften quickly by microwaving in 15-second intervals if needed.
- This clam dip will keep fresh in the refrigerator for up to 3 days.
- Always let the dip sit at room temperature before serving for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
