It's true, ask my friend Ericka. The first day we met at our new journalism internships we had to introduce ourselves in front of everyone as well as mention something we love. I said, "Hi, I'm Michelle and I love condiments and dip."
What?! Why would I say that? Ugh, I'm blushing right now, but I have to admit it's funny.
Especially because here I am six years later, still writing, not about politics anymore but my love for DIP.
This recipe might be my new favorite (watch out buffalo chicken dip). I'm trying desperately to stop eating it right now while typing. Cream cheese on the keyboard is a no-no.
I didn't have any chips at home, so I used toast points. But I'm thinking that salty chips would take this dip right where it needs to be.
How about Old Bay seasoned chips. YUM. Go Ravens!
Shopping List (serving size is good for a small gathering during the big game)
10 oz can fancy whole baby clams
1/2 red bell pepper
2 cloves garlic, minced
1/2 cup chives or green onions
2 oz bacon, cooked until crisp and chopped
8oz. cream cheese
1/4 cup light sour cream
1 table spoon lemon juice
1/2 cup shredded mozzarella
Preheat your oven to 400 degrees and mince your garlic, chop your red peppers, crispy bacon, green onion and half of the can of whole baby clams -- set aside for later.
In a oven safe pan/bowl mix your softened cream cheese, 1/4 cup light sour cream, garlic and shredded mozzarella.
Place pan in the oven just until cheese becomes warm and melted (about 5 minutes).
Carefully pour in baby clams, red peppers, bacon, and green onion. Stir lightly. Add tablespoon lemon juice and stir again.
Pour in clean serving bowl while still warm and enjoy!