MEXICAN CLAM DIP

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Mexican Clam Dip image

Provided by Sharon Buck

Categories     Condiment/Spread     Dairy     Herb     Pepper     Shellfish     Appetizer     Bake     Picnic     Super Bowl     Cream Cheese     Seafood     Clam     Hot Pepper     Summer     Tailgating     Cilantro     Bon Appétit     Florida     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 2 cups

Number Of Ingredients 6

12 ounces cream cheese, room temperature
3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)
1 4-ounce can diced green chilies
1/2 cup chopped fresh cilantro
3 6.5-ounce cans chopped clams, drained well
Corn chips or tortilla chips

Steps:

  • Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
  • Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
  • Place bowl of dip on platter. Surround with chips and serve.

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