Clam Dip With Crudites And Chips
|Cream cheese||12 Ounce (Room Temperature)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Lemon juice||3 Tablespoon|
|Canned chopped clams||32 1⁄2 Ounce, drained|
|Juice reserved||4 Tablespoon|
|Chopped chives||3⁄4 Cup (12 tbs)|
Using electric mixer, beat cream cheese, sour cream, and lemon juice in medium bowl until smooth.
Mix in clams and chives.
Add reserved clam juice by tablespoonf uls to thin to desired consistency.
Season dip to taste with salt and pepper, do ahead can be made 1 day ahead.
Cover and chill.
Bring to room temperature before serving.
Place bowl with dip in center of platter.
Surround with vegetables and chips and serve.