Chunky Clam and Bacon Dip with Pita Toasts
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 Cups
- 1/4 cup sour cream
- 3/4 teaspoon worcestershire sauce
- tabasco to taste
- 8 ounces cream cheese, softened
- 1 teaspoon fresh lemon juice, or to taste
- Carbohydrate 11 g(4%)
- Cholesterol 154 mg(51%)
- Fat 47 g(72%)
- Fiber 1 g(2%)
- Protein 34 g(67%)
- Saturated Fat 21 g(103%)
- Sodium 719 mg(30%)
- Calories 604
Preparation In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain. In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving. Serve dip with toasts or chips.
Preparation In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain. In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving. Serve dip with toasts or chips.
