Best Dick And Reds Bacon Clam Dip Recipes

CHUNKY CLAM AND BACON DIP WITH PITA TOASTS

Steps:

• In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
• In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
• Serve dip with toasts or chips.

DICK AND RED'S BACON CLAM DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
• In a medium bowl, stir cream cheese until smooth. Stir one can of clams with juice into the cream cheese. Drain the other can, reserving the juice, and stir those clams in as well. Mix in the hot pepper sauce, Worcestershire sauce, and lemon juice. Stir in crumbled bacon. Cover and refrigerate dip and reserved clam juice for one hour.
• Remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.

DICK AND RED'S BACON CLAM DIP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
• In a medium bowl, stir cream cheese until smooth. Stir one can of clams with juice into the cream cheese. Drain the other can, reserving the juice, and stir those clams in as well. Mix in the hot pepper sauce, Worcestershire sauce, and lemon juice. Stir in crumbled bacon. Cover and refrigerate dip and reserved clam juice for one hour.
• Remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.