Baked Clam Dip Recipe
No one can stop at just one is my claim for this recipe of Baked Clam Dip. It is a Low Fat dish. You can serve Baked Clam Dip as a yummy Side Dish. The Baked Clam Dip is made with Seafood which is easily available at any grocery store. With easily procurable ingredients this Baked Clam Dip recipe is a must try.
Ingredients
2 cans (10 ounces each) chopped clams, undrained
1 large round loaf sourdough bread
2 cups nonfat or reduced-fat cream cheese, softened
1 tablespoon lemon juice
2 tablespoons finely chopped onion
2 teaspoons white wine Worcestershire sauce
Directions
1. Drain the clams, and reserve 2 tablespoons of the liquid.
2. Cut the top from the bread loaf, and set aside. Hollow out the bread, leaving a 1-inch-thick shell. Set aside.
3. Coat a baking sheet with nonstick cooking spray. Cut the removed bread into cubes, and place on the baking sheet. Bake at 350°F for 10 minutes, or until lightly toasted. Set aside.
4. Place the cheese, lemon juice, onion, Worcestershire sauce, and reserved clam juice in a food processor or blender, and process until smooth. Stir in the drained clams. Pour the mixture into the hollowed loaf, cover with the bread top, and wrap in foil.
5. Bake the filled loaf at 350°F for 1 hour and 10 minutes, or until the dip is hot and creamy.
2. Cut the top from the bread loaf, and set aside. Hollow out the bread, leaving a 1-inch-thick shell. Set aside.
3. Coat a baking sheet with nonstick cooking spray. Cut the removed bread into cubes, and place on the baking sheet. Bake at 350°F for 10 minutes, or until lightly toasted. Set aside.
4. Place the cheese, lemon juice, onion, Worcestershire sauce, and reserved clam juice in a food processor or blender, and process until smooth. Stir in the drained clams. Pour the mixture into the hollowed loaf, cover with the bread top, and wrap in foil.
5. Bake the filled loaf at 350°F for 1 hour and 10 minutes, or until the dip is hot and creamy.
