Clam Dip with Bacon

Serve this dip cold with a platter of crudités and pita chips.


16 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 47
Caloriesfromfat 54 %
Fat 2.8 g
Satfat 1.1 g
Monofat 0.8 g
Polyfat 0.7 g
Protein 2.9 g
Carbohydrate 2.7 g
Fiber 0.1 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 134 mg
Calcium 21 mg


10 tablespoon reduced-fat sour cream
10 tablespoon reduced-fat mayonnaise
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
1 1/2 teaspoons prepared horseradish
3/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (6.5-ounce) cans chopped clams, drained
2 center-cut bacon slices, cooked and crumbled


Combine all ingredients in a medium bowl, stirring with a whisk; cover and chill at least 1 hour.

Raeanne Sarazen,

Cooking Light

June 2007
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