Good dip for chips or vegetables. Served in a sourdough bread bowl.
- 1 loaf sourdough bread (round)
- 2- 8 ounce packages cream cheese-softened
- 2 can choped clams (reserve liquid)
- 1/2 cup clam juice
- 1/2 tsp. garlic salt
- 1 tsp. Beau Monde
- 1 Tblspn. dried parsley
- 1/2 tsp. Tabasco or hot sauce
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
Preparation time 15mins
Cooking time 17mins
Mix cream cheese, canned clams, clam jusice together until smooth.
Add remaining ingredients until well mixed.
Cut top of bread off loaf and hollow out the inside. Keep the insides for dipping.
Fill the loaf with the clam mixture, cover with the bread lid and place 2 layers of foil over the top.
Bake 2 hours at 300 degrees.
Serve with bread pieces and chips.