Clam Dip with Bacon

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

Yield: 16 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 54%
  • Fat: 2.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.9g
  • Carbohydrate: 2.7g
  • Fiber: 0.1g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 134mg
  • Calcium: 21mg

Ingredients

  • 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

Preparation

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