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This delicious clam dip encompasses a range of taste elements, from sweet to hot and tangy. It's wonderful, hot and sweet-sour taste is lovely with crackers and crudites.
Difficulty: Easy
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| INGREDIENTS |
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Smoked Clams - 106 gram can, drained and chopped
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Cream Cheese - 150 grams, softened
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Spanish onion - 1 medium, peeled and chopped finely
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Tomato Ketchup - 5 tablespoons
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Sour Cream - 2 tablespoons
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Hot Japanese Mustard - 1 teaspoon
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| Capers - 1 teaspoon |
| Lemon Rind - 1 teaspoon, finely grated |
| Lemon Juice - 1 teaspoon |
| Hot Pepper Sauce - a few drops (optional) |
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| METHOD |
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Mix all the ingrediants together. Chill for at least 2 hours before serving. Serve with assorted crackers and vegetable crudites.
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TO TWEAK THIS RECIPE
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| If Hot Japanese Mustard is unavailable, horseradish sauce is a good substitute. Some chopped gerkins can be added too. |
| Can add some low-fat yoghurt, creme fraiche or sour cream if preferred. |
