(Double Recipe)
- 2 8 oz. packages cream cheese
- 1 cup sour cream
- 2 cans drained clams
- 1 1/2 cup grated cheese (1/2 cup grated cheese for topping)
- 1 teaspoon onion salt
- 4 tablespoons Kraft mayonnaise
- 1 teaspoon Lea & Perrin Worcestershire sauce
- 2 bowl-shaped loaves of bread
- 2 long very thin loaves of bread
Pan: 3 quart baking dish
Oven: 300′
Time: 45 minutes
- Hollow out the bowl bread.
- Slice the thin loaf (1/4 to 1/2 inch).
- Mix all ingredients in baking dish.
- Top with 1/4 cup grated cheese.
- Bake.
- Fill bread bowl and serve.
Hot Clam Dip
(Original Single Recipe)
1 8 oz. package cream cheese 1/2 cup sour cream 1 can drained clams 3/4 cup grated cheese (1/4 cup grated cheese for topping) 1/2 teaspoon onion salt 2 tablespoons Kraft mayonnaise 1/2 teaspoon Lea & Perrin Worcestershire sauce 1 bowl-shaped loaf of bread 1 long very thin loaf of bread Pan: 1 1/2 quart baking dish Oven: 300′ Time: 45 minutes Hollow out the bowl bread. Slice the thin loaf (1/4 to 1/2 inch). Mix all ingredients in baking dish. Top with 1/4 cup grated cheese. Bake. Fill bread bowl and serve. |