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Clam Dip with Vegetables

Makes about 1-1/4 cups dip

meal type: Appetizer

technique: No Cook, Quick



1 can (6 to 8 oz.) minced clams 1 cup light sour cream 1 tablespoon minced fresh chives or 1 teaspoon dried chives 1 teaspoon lemon juice 1/8 teaspoon bottled hot pepper sauce Whole chives for garnish 4 large carrots, cut into sticks 5 ounces Chinese pea pods, stems and strings removed or 1 (8 oz.) package sugar snap peas, thawed Crackers

Drain clams, reserving clam liquid. Combine sour cream, minced chives, lemon juice and hot pepper sauce. Stir in clams and about 1 tablespoon of reserved clam liquid or enough to make a dipping consistency. Mix well. (Cover and refrigerate if made ahead). Garnish with whole chives. Serve with carrots and pea pods.

Calories: 197 Cholesterol: 186mg Sodium: 153mg