This recipe for Clam Dip is one that has been in my archive for quite some time. I recently rediscovered it and added it to my list of appetizers. It’s just as good as I remembered.

8 oz Neufchatel cheese, softened
1/3 cup minced onion
16 oz small curd cottage cheese, low fat
1 Tbs dried parsley
1 tsp prepared horseradish
1 tsp fresh lemon juice
1 tsp hot sauce
6 1/2 oz clams, canned, minced

1. In a bowl, mash together cream cheese and onion with a fork
2. Add all remaining ingredients except clams.
3. Drain minced clams, reserving juice. Stir in clams, then thin to desired consistency with clam juice.
4. Refrigerate at least two hours before serving.

Servings: 16