Sun-Dried Tomato Clam Dip

1. 1

   Let most of the oil drip off slices of sun dried tomatoes and place in food processor or blender (a small food processor or chopper works best).

2. 2

   Reserve extra oil.

3. 3

   Blend sun dried tomatoes, garlic, onion, Worcestershire sauce, and hot sauce to a smooth and thick paste, adding the reserved olive oil a few teaspoons at a time if necessary to reach the right consistency.

4. 4

   In separate mixing bowl, mash together cream cheese and sour cream until smooth.

5. 5

   Add the sun dried tomato paste mixture and clams.

6. 6

   Mix well.

7. 7

   Cover and refrigerate for at least one hour or up to 24 hours to let flavors blend.

8. 8

   Serve cold with potato chips or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.