No clams in this, but it tastes like it! This is an excellent choice for dipping raw vegetables, healthy, and a courtesy to guests who are watching their diets.
This dip keeps well. If you have leftover dip, blend it into ham or turkey salad along with the mayonnaise using it as a dressing.
Hot and Cold Appetizers, Section 1, Card
Quick and Tasty
Makes about 2 cups.
Mock Clam Dip
Ingredients
- 1 cup sour cream
- 1 3- ounce package sour cream
- 1 8- ounce can whole kernel corn drained
- 1 green pepper finely diced
- 1 green onion minced
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard
- 3 drops hot pepper sauce
- 1 tablespoon soy sauce
- 1 tablespoon worcestershire sauce
- raw vegetables
- crisp crackers
Instructions
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Blend sour cream and cream cheese with mixer at low speed until smooth.
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Stir in corn, pepper, onion, salt, mustard, hot pepper sauce, soy and worcestershire sauce. Cover and refrigerate 6 hours or overnight to blend flavors.
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To serve, surround with a variety of crisp vegetables such as celery sticks, zucchini slices, cucumber sticks, cherry tomatoes, carrot sticks, or very thinly sliced turnips. If desired, crackers or chips may be offered, too.
Recipe Notes
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