Mexican Clam Dip
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 340.19 g cream cheese, softened to room temperature
- 177.44 ml salsa verde (green chili salsa)
- 113.39 g can diced green chilies
- 118.29 ml chopped cilantro
- 3 (552.81 g) can chopped clams, drained
directions
- Blend cream cheese in large bowl until smooth.
- Mix in salsa, chilies and cilantro.
- Add clams and blend well.
- Season dip with salt and pepper.
- Transfer to ovenproof dish. (Can be prepared up to 1 day ahead. Cover and chill.).
- Preheat oven to 350 degreesF.
- Bake dip, uncovered, until heated through and bubbling around the edges, about 35 minutes.
- Serve with potato or tortilla chips.
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