This delicious Clam Dip is an easy appetizer made with whipped cream cheese and sour cream balanced off with salty minced clams, and served with potato chips.
Usually people who love Clam Dip have enjoyed it for years as part of their annual holiday appetizers, summer BBQ’s or tailgate parties. Whether you’re already a fan or want to try it for the first time, this recipe is really easy with the simplest ingredients that highlight the flavors of the star ingredient: clams!
Ingredients Needed for Clam Dip:
- Cream Cheese
- Sour Cream: may substitute mayonnaise or plain Greek yogurt.
- Clams: canned minced clams, and reserve the clam juice.
- Garlic: freshly minced.
- Worcestershire sauce.
- Parsley.
- Hot sauce: we prefer Tabasco hot sauce in clam dip, but use your favorite kind!
- Additional Flavor Add-In Ideas: paprika, chives, yellow mustard, lemon juice, green onion.
How to make Clam Dip:
- In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce.
- Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving.
- Serve with potato chips or crackers.
Make Ahead Instructions:
To Make Ahead: Clams Dip will last stored covered in the refrigerator for 3-5 days.
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Clam Dip
This delicious Clam Dip is an easy appetizer made with whipped cream cheese and sour cream balanced off with salty minced clams, and served with potato chips.
Print Pin Rate Add to My Meal PlanServings: 6 people
Calories: 135kcal
Cost: 4
Video
Ingredients
- 8 oz cream cheese , softened
- 1/4 cup sour cream
- 1 clove garlic , minced
- 1/4 teaspoon dried parsley flakes (or 1 teaspoon fresh chopped parsley)
- 1/2 teaspoon worcestershire sauce
- Dash Tabasco or favorite hot sauce
- 1 6.5 oz can minced clams drained but juice reserved
Instructions
- In a mixing bowl, beat cream cheese until smooth. Stir in sour cream, garlic, parsley, Worcestershire sauce and hot sauce.
- Stir in drained clams. Add reserved clam juice from the canned clams to thin the dip to desired consistency. Chill for 1-2 hours before serving. Taste and adjust seasonings as needed.
- Serve with potato chips or crackers.
- Clams Dip will last stored covered in the refrigerator for 3-5 days.
Notes
Makes about 2 cups of clam dip. Additional Flavor Add-ins: yellow mustard, lemon juice, paprika, chives or green onion. Baked Clam Dip: Bake at 350 degrees F for 20-25 minutes, until warmed.
Nutrition
Calories: 135kcal | Carbohydrates: 2g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 130mg | Potassium: 64mg | Sugar: 2g | Vitamin A: 508IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
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Ann says
Easy, creamy, and delicious! This was a huge hit at Thanksgiving and has already been requested for Christmas. 🙂
Ava says
I did not have clams, but instead used cut up cooked shrimp. It was very good. Thankyou for the recipe!