Ingredients for Mexican Clam Dip
- 8 ounces cream cheese
- Salsa Verde
- Diced Green Chilies
- 1/4 cup chopped fresh cilantro
- 1 (10-ounce) can minced clams, well-drained
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How to Make Mexican Clam Dip
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 8 ounces of cream cheese until smooth and creamy.
- Stir in 1 cup of your favorite salsa, 1/4 cup chopped fresh cilantro, and 1-2 canned chipotle peppers in adobo sauce (finely chopped, adjust to your spice preference).
- Gently fold in 1 (10-ounce) can of minced clams, well-drained.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the dip to an oven-safe dish.
- Bake, uncovered, for 30-35 minutes, or until heated through and bubbly around the edges.
- Let cool slightly before serving with your favorite tortilla chips or potato chips.
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
14g
Fat
188g
Carbs
6g