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From the Kitchen of…Katie Barreira, Test Kitchen DirectorKatie, a Boston native, and her cousin rivaled for their grandmother's clam dip recipe and the secret to what made her version green. "My cousin Jen won the battle," says Katie, "so it remains a mystery to me, although I think it's just food coloring."Katie's lower-fat version uses reduced-fat Greek yogurt and cream cheese for a creamy result that does this heirloom dish justice.

Katie Barreira
Recipe by Cooking Light November 2015

Gallery

Brian Woodcock; Styling: Paige Hicks

Recipe Summary

hands-on:
7 mins
total:
7 mins
Yield:
Serves 18 (serving size: about 2 tablespoons dip and 1/3 cup vegetables)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 4 ingredients in a medium bowl; beat with a mixer at medium speed until smooth. Stir in chives, black pepper, salt, and clams. Serve with fennel and bell peppers.

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Nutrition Facts

92 calories; fat 3.4g; saturated fat 2g; mono fat 0g; poly fat 0.1g; protein 9g; carbohydrates 6g; fiber 1g; cholesterol 25mg; iron 1mg; sodium 134mg; calcium 48mg.
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