"jmcquown" wrote:
>
>What's your favorite dip?

BAKED CLAM DIP LOAF

Serve this appealing hors d'oeurve with cut-up fresh vegetables and
breadsticks.
1 1 1/2-pound unsliced round sheepherder's bread
2 8-ounce packages cream cheese, room temperature
1 cup mayonnsaise
1 tablespoon prepared white horseradish
3 6 1/2-ounce cans minced clams, drained
4 large green onions, chopped

Preheat oven to 350deg;F. Slice top 2 inches off bread and reserve for lid. Cut
out insides of bread, leaving 1-inch-thick shell. (Reserve cut-out bread for
another use.) Using electric mixer, beat cream cheese, mayonnaise, and
horseradish in large bowl until blended. Mix in clams and green onions. Season
with salt and pepper.Spoon filling into bread. Place reserved lid on bread.
Wrap bread tightly in 2 layers of heavy-duty foil; place on heavy large baking
sheet.

Bake until filling is very hot and bread is crusty, about 1 1/2 hours. Unwrap
bread. Place on large tray. Remove lid; lean lid against bread at angle.

Bon Appétit
---

MEXICAN CLAM DIP

12 ounces cream cheese, room temperature
3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)
1 4-ounce can diced green chilies
1/2 cup chopped fresh cilantro
3 6.5-ounce cans chopped clams, drained well

Corn chips or tortilla chips

Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and
cilantro. Add clams and blend well. Season dip to taste with salt and pepper.
Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)

Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling
around edges, about 35 minutes.

Place bowl of dip on platter. Surround with chips and serve.

Bon Appétit







---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."