No clams in this, but it tastes like it! This is an excellent choice for dipping raw vegetables, healthy and a courtesy to guests who are watching their diets.

1 c. sour cream
1 (3 oz.) pkg. cream cheese
1 (8 oz.) can whole kernel corn, drained
1 green pepper, finely diced
1 green onion, minced
1/2 tsp. salt
1/4 tsp. dry mustard
3 drops hot pepper sauce
1 tbsp. soy sauce
1 tbsp. Worcestershire sauce
Raw vegetables and crisp crackers for dipping

TIPS: This dip keeps well. If you have leftover dip, blend it into a ham or turkey salad along with the mayonnaise using it as a dressing.

Blend sour cream and cream cheese with mixer at low speed until smooth. Stir in corn, pepper, onion, salt, mustard, hot pepper sauce, soy and Worcestershire sauce. Cover and refrigerate 6 hours or overnight to blend flavors.

To serve, surround with a variety of crisp vegetables such as celery sticks, zucchini slices, cucumber slices, cherry tomatoes, carrot sticks, or very thinly sliced turnips. If desired, crackers or chips may be offered, too.