Chips and dip… you have to have chips and dip on the table. Around here I’ve been making a creamy clam dip that puts just the right amount of smokey goodness into the traditional tangy clam dip.
Here’s what you’ll need:
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- two 6 1/2-ounce cans minced clams, drained, reserving 3 tablespoons liquid
- 1/3 cup finely chopped red bell pepper
- 1 shallot, minced
- 1 tablespoons paprika
- 1/4 teaspoon liquid smoke
- 1/8 teaspoon cayenne
In a bowl whisk together cream cheese and sour cream until smooth. Stir in remaining ingredients and salt to taste. Nice, simple, straight forward… and you could top this with snipped scallion greens and bacon-bits… As you all may know, I like to make my own bacon bits with a rasher or two of thick cut bacon from Western Beef.
Everything’s better with bacon.
Serve this with toasted pita wedges, what we call Giant’s chips around game-day.