- 81. SHRIMP DIP
- Combine softened cream cheese with small amount of ... mixture is a spreadable consistency.
Ingredients: 6 (celery .. cheese .. clams .. meat .. sauce .. shrimp)
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- 82. CLAM DIP
- Drain clams (save juice) and mix all ingredients together in mixing bowl until smooth. Cover and refrigerate for 2 hours.
Ingredients: 9 (clams .. juice .. onion .. sauce ...)
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- 83. CLAM DIP
- Let cheese stand at room temperature. ... sauce and mustard. Drain clams and add. Season to ... for an hour or more.
Ingredients: 8 (cheese .. clams .. mayonnaise .. mustard .. onion ...)
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- 84. HOT CLAM DIP
- Melt butter in frying ... sauce, bread crumbs and clams. Add lemon juice ... plate. Cover with American cheese. Sprinkle Parmesan cheese ... 15 minutes. Spread on Triscuits.
Ingredients: 11 (cheese .. crumbs .. juice .. oregano .. parsley ...)
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- 85. CLAM DIP
- Drain clams, reserving liquid. Add ... this amount) to cream cheese; beat until creamy ... 2 hours. Makes 2 cups.
Ingredients: 8 (clams .. juice .. parsley .. salt ...)
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- 86. SMOKED CLAM DIP
- Blend all ingredients together, adding clams last. Keeps well in the refrigerator and is best served the second day. Serve on Triscuits.
Ingredients: 4 (cheese ...)
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- 87. CLAM DIP
- Combine softened cream cheese with sour cream, salad ... onion; mix well. Add clam pieces; mix well. Add ... of clams (fresh or canned).
Ingredients: 7 (cheese .. cream .. onion .. pieces .. salt ...)
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- 88. HOT CLAM DIP
- Simmer undrained clams and lemon juice in ... ingredients with the Parmesan cheese, bread crumbs and ... consistency which avoids easy breaking.)
Ingredients: 13 (clams .. juice .. sauce ...)
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- 89. CLAM DIP
- Drain clams and combine with other ingredients. Beat until well mixed. Can be served hot or cold. Makes 1 1/2 cups.
Ingredients: 6 (clams .. cream .. onion .. sauce .. temperature ...)
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- 90. CLAM DIP
- Soften cream cheese (leave out at room ... Add cans of minced clams. Add Worcestershire sauce. ... (barbecued chips are my favorite).
Ingredients: 4 (cheese .. clams .. sauce ...)
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