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Ree Drummond's Clam Dip | The Pioneer Woman | Food Network
Ree creates her own spin on a classic coastal dip by using canned clams, cream cheese, Greek yogurt and plenty of spices!
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Clam Dip
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 10 min
Yield: 6 to 8 servings
Ingredients
8 ounces cream cheese, at room temperature
1 1/2 cups Greek yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
4 to 5 dashes hot sauce
Zest and juice of 1 lemon
1 cup canned clams, drained, chopped and juice reserved
1/4 cup finely chopped fresh parsley
2 scallions, thinly sliced, green and white parts
Kosher salt and freshly ground black pepper
Potato chips, for serving
Directions
Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon zest and juice in a large bowl, then beat together using an electric mixer until smooth. Fold in the clams, half the parsley, half the scallions and salt and pepper to taste. The dip should be nice and creamy. If it is too thick, thin with the reserved clam juice.
Transfer to a serving dish and garnish with the remaining parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day in advance.
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Ree Drummond's Clam Dip | The Pioneer Woman | Food Network