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Clam Dip

You don’t have to buy the national brand chip dip if you have this recipe! We love the mildness of this dip, yet it has so much protein. That means it is ok to eat potato chips then right??

DIFFICULTY

Easy

TIME

45 minutes

BUDGET

The Ingredients

Serves: Makes about 1 cup

1 ½ cup chopped sea clams (reserve packing juice)
8 slices bacon
1 cup of potato chips
4 Tablespoons clam juice
8 oz cream cheese, softened
½ cup shredded Tillamook cheddar cheese
¼ cup shredded parmesan cheese
9 Tablespoons mayonnaise
4 ½ Tablespoons sour cream
2 Tablespoons dried parsley
½ to 1 Tablespoon Chohula hot sauce
½ teaspoon garlic powder
1 Tablespoon dried onion flakes
½ teaspoon dried oregano
½ teaspoon dried basil
1 ½ teaspoons Acme STK Blend

Tips

KEEP IN MIND

You should cut the bacon in julienne strips (cutting thin strips across the width of the slices of bacon) before you cook them.
This recipe can be doubled or more.
You can use a food processor like we use in the video if you prefer.

The Method

Step 1

Cook bacon either precut, or chopped after cooking and cooling. Set aside.

Step 2

Place softened cream cheese in a medium size mixing bowl. Mix the cream cheese with the sour cream, about 1 Tablespoon of sour cream at a time until all of the sour cream is incorporated.

Step 3
Add mayonnaise to the mixture in the bowl and stir to fully incorporate.

Step 4
Add Clam juice a little at a time to the mixture. Gently stir until all the juice is incorporated and the mixture is smooth.

Step 5
Add in all of the remaining ingredients (EXCEPT the potato chips) and stir well.

Step 6
Stir in the potato chips, breaking them up as you fold them into the dip. Transfer the mixture to a serving bowl, cover and refrigerate for at least 1 hour and up to 3 days before serving.