This clam dip recipe is the perfect dip recipe. Made with just a handful of ingredients, you won’t be able to get enough of this!
I’m obsessed with dip recipes. They are my favorite things to bring to parties and get-togethers because they are so simple to throw together. And this clam dip recipe is as good as it gets. You need just a few simple ingredients, and this creamy dip with the subtle taste of clam pairs perfectly with salty chips!
Clam Dip Ingredients
Here are the main ingredients that make up this creamy, flavorful tip. For the full recipe, including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Room temperature cream cheese: Letting the cream cheese soften at room temperature before mixing ensures it blends easily with the other ingredients and prevents lumps.
- Sour cream: I always make this dip with light sour cream, but full-fat would work too. You could also substitute plain Greek yogurt.
- Canned clams: Canned clams are a more affordable and convenient option. They are already cooked and are packed in juice that you will also use in this dip recipe.
- Green onion
- Lemon juice: Brightens the dip and enhances the flavor of the clams. Freshly squeezed is always best.
- Worcestershire sauce
- Garlic: Finely minced.
How to Make Clam Dip
Here is a brief overview of how this clam dip recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all ingredients and their measurements.
Step 1: Blend the Cream Cheese and Sour Cream
Blend the cream cheese and sour cream together in a large bowl until smooth.
Step 2: Add the Other Ingredients
Stir in the clams, green onion, lemon juice, Worcestershire sauce, garlic, and a dash of freshly ground black pepper. Thin with a little bit of the reserved clam juice (I use about three tablespoons) if desired.
Serving Clam Dip
One of the reasons that I don’t call for salt in this recipe is because I love eating the dip with potato chips, which are so salty. If you prefer to serve this dip with veggies you might want to add a pinch of salt.
As mentioned, I love this dip with potato chips, but it is delicious with tortilla chips as well. If you want to serve with vegetables I suggests celery ribs, bell pepper slices, cucumber slices, and endive.
Storing Clam Dip
Store any leftover clam dip in an airtight container in the refrigerator for up to three days. Give it a good stir before eating. Always use your best judgment when storing and eating leftovers. If the dip looks or smells off, toss it.
If you make this recipe for clam dip or any of my other recipes, I’d love to hear what you think!
Clam Dip Recipe
Ingredients
- 8 ounces cream cheese room temperature (227 grams)
- 1/4 cup sour cream (56.75 grams)
- 6.5 ounces canned clams drained, but juice reserved (184.272 gram)
- 1 green onion finely chopped about 1 inch into the green
- 2 teaspoons lemon juice
- 2 teaspoons Worcestershire sauce
- 1 garlic clove minced
- freshly ground black pepper
Instructions
- Blend the cream cheese and sour cream together in a mixing bowl until smooth.8 ounces cream cheese, 1/4 cup sour cream
- Stir in the clams, green onion, lemon juice, Worcestershire sauce, garlic, and a dash of freshly ground black pepper. Thin with a little bit of the reserved clam juice (I use about 3 tablespoons) if desired. For best results, chill for one to two hours before serving.6.5 ounces canned clams, 1 green onion, 2 teaspoons lemon juice, 2 teaspoons Worcestershire sauce, 1 garlic clove, freshly ground black pepper
- Serve with potato chips, tortilla chips, or an assortment of cut up vegetables. If you chose to serve this with vegetables, you may find that you need to add a pinch of salt to the dip.
LEAVE A COMMENT