Clam Dip

This recipe comes from the December 2006 issue of Bon Appetit in an Entertaining with Style article about Nancy Padilla's family holiday. I've never been a noted clam dip lover, but this dip is so fresh-tasting, it has become my favorite holiday appetizer.

• Ready In: 15 mins
• Serves: 8-10
• Yields: 3 cups

Ingredients

• 1.5 (8 ounce) packages cream cheese, room temperature
• 3⁄4 cup sour cream
• 3  tablespoons fresh lemon juice
• 5 (6 1/2ounce) cans  chopped clams, drained
• 4  tablespoons  clam juice, reserved
• 1⁄2-3⁄4 cup  chopped fresh chives

Directions

1. Using an electric mixer, beat cream cheese, sour cream, and lemon juice in a medium bowl until smooth.
2. Mix in clams and chives.
3. Add reserved clam juice by tablespoonfuls to thin to desired consistency.
4. Season dip to taste with salt and pepper.
5. May be made a day ahead.
6. Serve with assorted fresh vegetables, crackers, or tortilla chips.