Clam Picante Dip Food

CLAM PICANTE DIP

Steps:

• Place cream cheese in a glass bowl and let come to room temperature.
• Combine sour cream, picante sauce and clams (drained) with cream cheese (using a fork) until well blended.
• Chill, then serve with Fritos, Tostitos or even pretzels. . .
• It's a great party dip. I used to buy this from Albertson's & Kroger but they no longer carry it. I recreated it and believe it's better than the original.

CREAMY CLAM DIP

Steps:

• Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

CLAM APPETIZER DIP

Steps:

• Drain clams, reserving 1/4 cup of the liquid.
• Mix clams, reserved liquid and remaining ingredients until well blended; cover. Refrigerate several hours or until chilled.
• Serve with cut-up vegetable dippers or potato chips.

PICANTE DIP

Steps:

• Melt cheeses in a saucepan over low heat.
• Add picante sauce, mixing well.
• Serve hot or cold.

CREAMY PICANTE DIP

Steps:

• Mix together cream cheese and picante salsa together with a hand mixer until smooth.
• Chill for a few hours.
• Serve with fritos.

SEAFOOD PICCATA

Steps:

• Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
• Toss pasta with seafood sauce and parsley.

CHUNKY CLAM AND BACON DIP WITH PITA TOASTS

Steps:

• In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
• In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
• Serve dip with toasts or chips.

MEXICAN CLAM DIP

Steps:

• Blend cream cheese in large bowl until smooth.
• Mix in salsa, chilies and cilantro.
• Add clams and blend well.
• Season dip with salt and pepper.
• Transfer to ovenproof dish. (Can be prepared up to 1 day ahead. Cover and chill.).
• Preheat oven to 350 degreesF.
• Bake dip, uncovered, until heated through and bubbling around the edges, about 35 minutes.
• Serve with potato or tortilla chips.

MAINE CLAM DIP

Steps:

• Mostly drain the clams, but leave just a little liquid.
• Put everything in a bowl and beat with an electric mixer to a good consistency.