RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 691
| View Recipe |
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| Recipe Name: |
Mexican Clam Dip |
| Source: |
, August 2000 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-02-18
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
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Original Num Servings: |
6 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.01
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with corn chips or tortilla chips |
| Comments: |
Yields about 2 cups
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Ingredients:
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Directions:
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 degrees. 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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| Nutrition per Serving: |
| Calories: |
238 |
Total Carbs: |
5.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
78.2 |
Fat: |
20.0 |
Protein: |
10.50 |
| Fiber: |
0.00 |
Sodium: |
169.26 |
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