* Exported from MasterCook *

MEXICAN CLAM DIP

Recipe By :Sharon Buck in Bon Appetit (August, 2000)
Serving Size : 8 Preparation Time :0:00
Categories : 5-10G Low Carb Appetizer Entree
Dips & Spreads Seafood Regional Swedish
Znew

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Cream Cheese -- 375gr Room Temperatu
3/4 Cup salsa -- verde
4 oz green chiles -- 125gr Diced
1/2 Cup Fresh Cilantro -- Chopped
16 oz clams, canned -- 500gr Drained Well,
LC Corn Chips Or Tortilla Chips

Beat cream cheese in large bowl until smooth. Mix in salsa, chiles 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.)
Preheat oven to 350°F-180°C. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
Place bowl of dip on platter. Surround with sliced veggies and serve.

Cuisine:
"Swedish"












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Per Serving (excluding unknown items): 244 Calories; 16g Fat (59.2% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 85mg Cholesterol; 296mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com










Nutr. Assoc. : 0 0 0 0 0 0