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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 12 |
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This is another great dip for a party, served in a bread bowl makes for a great presentation. Ingredients:
1 large round loaf french, italian or other unsliced crusty bread |
2 pkgs. cream cheese, softened (8 oz each) |
3 cans, chopped clams, drained (reserve 1/4 c. liquid) |
2 t grated onion |
2 t beer |
2 teaspoons each worstershire sauce, lemon juice |
2 tsp. hot pepper sauce or to taste |
1/2 tsp salt |
parsley sprigs for garnish |
raw vegs. or crackers for dipping |
Directions:
1. With shart knife cut top from bread; set aside. Hollow loaf, leaving a 2 inch shell; cut removed bread into cubes (see note). set both aside. In large bowl, beat cream cheese until smooth, stir in clams, reserved liquid, beer, onion, worstershire, lemon juice, pepper sauce and salt until well blended. On baking sheet make a cross with two sheets of foil, each long enough to cover the loaf. Center bread shell on foil. Pour clam mixture into shell; cover with bread top. Wrap loaf with foil. Bake in 250 oven for 3 hours for flavors to blend and clam mixture to get piping hot. Remove top; sprinkle dip with parsley. Serve loaf on large platter surrounded by bread cubes and veggies. When empty, the bread shell can be torn apart and eaten.
2. Note: toast bread cubes in oven during last 5 minutes of baking.
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