Slow Ball Dip – a delicious recipe with crusty bread, cream cheese, liquid), onion, beer, worcestshire sauce. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
with a sharp knife cut top from bread set aside. Hollow loaf leaving a 1 1/2 to 2 inch thick shell cut remooved bread in cubes set both aside. In a large bowl beat cream cheese until smooth, stir in clams the reserved liquid onion beer worcestshire sauce lemon juice pepper sauce and salt until well blended. On baking sheet make a cross with two sheets of foil each long enough to cover loaf. Center bread shell on foil. Poouur clam mixture into shell cover with the bread top. Wrap loaf with the foil. Bake in preheated oven at 250 for 3 hours for flavors to blend and clam mixture to get pipping hot. Remove top sprinkle dip with parsley. Serve loaf on large platter surrounded by the brad cubes and raw vegetables for dippers. When empty the bread shell can be cut or torn apart and eaten.
346
kcal
Calories
34
g
Fat
5
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 large round loaf frech, italian or other unsliced crusty bread (about 24 ounces), 2 packages (8 ounces each) cream cheese softened, 3 can ( 6 1/2 ounces each) chopped clams drained (reserve 1/4 cup liquid), 2 tablespoons grated onion, and more.
Yes, Slow Ball Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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