1 can whole or minced baby clams
2 jars (5 oz. each) sharp Old English Cheddar cheese spread, softened
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. Worcestershire sauce
1/2 med. green pepper, chopped
2 green onions, chopped

Drain clams, saving 1/4 cup juice. In 1 1/2 quart casserole, place drained clams with reserved juice, along with sharp cheese spread, cream cheese, Worcestershire sauce, pepper and onion. Stir together well. Heat until melted and smooth. Serve warm. Good with raw vegetables or chips. Makes 2 cups.