Clam Dip and Veggies
(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