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May 30, 2010


This recipe is one that my husband Reed makes all the time. He originally got this recipe from his boss, Judy Bell about  17 years ago.
EVERY holiday finds this dip on the table, and we always get requests for the recipe.


2-6.5 oz cans chopped clams, drained,
reserving the liquid from 1 can
2-8oz pkgs. cream cheese, softened
1-2 scallions greens included, finely sliced
Juice of 1/2 lemon (do not use bottled juice)
1/4 tsp. Wocestershire Sauce
1/4 tsp. garlic powder
Salt & Pepper to taste

In medium mixing bowl combine cream cheese,
seasonings, Worcestershire sauce, clam juice,
and lemon juice.
Mix until smooth and well blended.
  Stir in clams and scallions. 
Chill for several hours or overnight.
After chilling, if the dip is too thick,
add small amounts of
milk until it reaches the desired consistency.
Serve with crackers, chips, fresh veggies, etc...

May 21, 2010

A secret give-a-way...

This post is only for those who check this blog out.
We have a fun give-a-way that will drawn on
Saturday 5/22/10 @ 6:00 p.m. mountain daylight time.
The prize is a SURPRISE! 
Just leave a comment after this post and tell us what your favorite kind of ice cream is and when you most often eat it...
*We love treats!*