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Clam Dip and Veggies

Clam Dip and VeggiesClam Dip Veggies - Single Serving
(Approximate size of single serving.)

Calories 48 (5% from fat)
Fat 0.2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 4.8 mg.
Sodium 380 mg.
Carb. 7.2 gram
Fiber 1.3 gram
Sugar 2.5 gram
Sugar Alcohol 0 gram
Protein 4.5 gram


1/2 cup 2% reduced fat greek yogurt

2 Tbsp. clam juice

2 Tbsp. reduced sodium Worcestershire sauce

2 Tbsp. lemon juice

1 (8-ounce) package fat free cream cheese, softened

1/4 cup fresh chives, chopped

1/2 tsp. black pepper, ground

1/2 tsp. salt

3 (6.5-ounce) cans chopped clams, drained
(We used Bumble Bee Chopped Clams.)

2 fennel bulbs (11 ounces each when whole), trimmed and cut into 1/4 inch thick wedges

3 bell peppers, seeds removed, each cut in half and each half cut into 8 strips


1 tsp. (or to taste) of tabasco sauce

This is a variation of a clam dip recipe that's been around for years. We substituted the Greek yogurt for typical mayonnaise and gave it a kick with a little tabasco.

1. Pour the first 5 ingredients, yogurt, clam juice, Worcestershire sauce, lemon juice and cream cheese into a medium bowl. Beat them together with a mixer at medium speed until smooth.

2. Stir in the chives, pepper, salt and clams. Add tabasco to taste if you'd like a little kick. If you're not sure how to cut the fennel bulbs, we've included a video below.

3. Serve on a platter with the fennel and bell peppers.

Yield: 18 Servings, Serving Size: 2 Tablespoons Dip and 1/3 cup Vegetables

Clam Dip and Veggies 

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