Clam Dip with Bacon and Scallions
makes about 2 cups
NOTE: Regular or light sour cream and mayonnaise can be used in
this dip and the one that follows. We found that lighter versions
yield a slightly less creamy dip but are surprisingly
good.
4 strips (4 ounces) bacon, cut into 1/4-inch pieces
3/4 cup sour cream (regular or light)
3/4 cup mayonnaise (regular or light)
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
2 cans (61/2 ounces each) minced clams, drained
2 medium scallions, sliced thin
Salt and ground black pepperCayenne pepper
INSTRUCTIONS:
1. Fry bacon in small skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon with slotted spoon to plate lined with paper towel; let cool.
2. Whisk together sour cream, mayonnaise, lemon juice, and Worcestershire sauce in serving bowl. Stir in clams, scallions, and bacon. Season to taste with salt, pepper, and cayenne. Cover and chill until flavors meld, at least 1 hour and up to 2 days.