Thursday, July 09, 2009

Dead Easy Clam Dip

This is fabulously addictive and so simple!

1 can clams
1 tsp smoked paprika
2 tbsp lemon or lime juice

1/2 brick softened cream cheese, low fat
1/2 cup yogurt cheese
salt* and pepper to taste

fresh parsley, chopped
1 tsp lemon zest for garnish

Drain 2/3 of the clam juice into a ziplock and freeze for fishy soups or sauces. The other 1/3 plus the clams go into the food processor plus the other ingredients. Process until smooth, transfer to serving dish and garnish. Serve with radish slices and celery stalks.

* I like to use a smoked salt or infused citrus salt but any salt will do just fine.



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