Name: Mexican Clam Dip
Yield: Makes about 2 cups
Ingredients: 12 ounces cream cheese, room temperature; 3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde); 1 4-ounce can diced green chilies; 1/2 cup chopped fresh cilantro; 3 6.5-ounce cans chopped clams, drained well; Corn chips or tortilla chips

Recipe information

Yield
Makes about 2 cups

Ingredients

12 ounces cream cheese, room temperature

3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)

1 4-ounce can diced green chilies

1/2 cup chopped fresh cilantro

3 6.5-ounce cans chopped clams, drained well

Corn chips or tortilla chips

Preparation

Step 1
Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
Step 2
Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
Step 3
Place bowl of dip on platter. Surround with chips and serve.