Skip to main content

Hot appetizers

Hot Clam Dip
Notes: Be sure to drain the baby clams. You will also need a dash of Hannaford hot sauce. Round, wheat crackers, such as Breton Original Crackers, for dipping are optional. Use Hannaford products for the following ingredients: Neufchatel cream cheese, light mayonnaise, hot sauce, Parmesan cheese, and Cheddar cheese.
1 (8-oz.) pkg. Hannaford Neufchatel cream cheese, softened
1/2 cup Hannaford light mayonnaise
1/4 cup shredded Hannaford Parmesan cheese
1 tsp. prepared horseradish
Dash Hannaford hot sauce
1 Tbsp. dry white wine
1/2 tsp. dried chives
1/2 tsp.dried parsley
1 tsp. minced dried onions
1 (10-oz.) can whole baby clams, drained
1/2 cup shredded Hannaford Sharp Cheddar cheese
Round wheat crackers, such as Breton Original Crackers, for dipping (optional)
+ Add to Shopping List
Hot Clam Dip

Hot Clam Dip

Hot Clam Dip
  • Servings:Serves 12
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Preheat oven to 375 degrees F. Spray a shallow, decorative 9-inch pie plate or individual ramekins with vegetable cooking spray.
2. In a medium mixing bowl, combine cream cheese, mayonnaise, Parmesan, horseradish, hot sauce, wine, chives, parsley, and onions. Mix well with a fork or potato masher. Gently stir in clams. Pour into prepared pie plate or ramekins and smooth surface. Sprinkle top with Cheddar.
3. Bake for 15 to 20 minutes, until heated through and cheese on top has melted. Cool on rack for 10 minutes, then serve warm, with a knife for spreading and round wheat crackers on the side.
Source: Hannaford fresh Magazine, March - April 2009