Dick And Reds Bacon Clam Dip Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
• In a medium bowl, stir cream cheese until smooth. Stir one can of clams with juice into the cream cheese. Drain the other can, reserving the juice, and stir those clams in as well. Mix in the hot pepper sauce, Worcestershire sauce, and lemon juice. Stir in crumbled bacon. Cover and refrigerate dip and reserved clam juice for one hour.
• Remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.

Steps:

• In skillet, cook bacon until browned and crisp. Drain on paper towels.
• In bowl, using a fork, mix cream cheese, clam juice, 1 teaspoon lime juice, and Worcestershire sauce until just blended.
• Stir in clams, chives and red pepper and just enough sour cream to reach dipping consistency. Season to taste with salt and pepper.
• Stir in bacon. Add remaining lime juice, if desired.

Steps:

• In a mixing bowl, beat cream cheese with 2 Tbsp clam juice, sour cream, Worcestershire sauce and hot sauce. Stir in clams, garlic, parsley and pepper.
• Serve immediately or chill.
• Serve with veggies and/or crackers.

Steps:

• Heat oven to 350ºF.
• Cook bacon in medium skillet until crisp; drain. Return bacon to skillet. Add next 3 ingredients; cook 5 to 8 min. or until peppers are crisp-tender. Stir in wine; cook 3 min. or until liquid is cooked off, stirring frequently. Remove from heat.
• Add cream cheese, clams and 2 Tbsp. Parmesan; mix well. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Mix remaining Parmesan with bread crumbs. Sprinkle over dip.
• Bake 15 to 20 min. or until hot and bubbly.

Steps:

• In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
• In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
• Serve dip with toasts or chips.

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, crumble and set aside.
• In a medium bowl, stir cream cheese until smooth. Stir one can of clams with juice into the cream cheese. Drain the other can, reserving the juice, and stir those clams in as well. Mix in the hot pepper sauce, Worcestershire sauce, and lemon juice. Stir in crumbled bacon. Cover and refrigerate dip and reserved clam juice for one hour.
• Remove dip from the refrigerator, and stir in just enough of the reserved clam juice to make the dip soft enough to dip a chip into.