Clam and Bacon Dip with Pita Toasts
Source of Recipe
List of Ingredients
1/4 pound bacon (about 8 slices), chopped
two 6 ½ -ounce cans minced clams
8 ounces cream cheese, softened
1 1/4 cup sour cream
1/3 cup finely chopped prime time red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottle horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2
tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
Serve dip with toasts or chips.
Makes about 2 cups.