Maybe it’s a Southern thing, but I grew up noshing lots of dips, spreads, bakes and balls that were made with cream cheese. Perhaps it’s the fact that cream cheese is inexpensive and goes a long way, or maybe it’s because it pairs with just about everything. Whatever its ultimate appeal, the addition of this white, creamy cheese can elevate a variety of nibbles.
Such is the case with this addictive baked clam dip made with canned clams, onions and horseradish that’s accented with just a touch of tangy buttermilk for good Southern measure. However, the culinary highlight of this dish is most definitely the butter-soaked almonds that are sprinkled on top. Served hot with salty crackers or potato chips (which you should try making yourself), it’s a creamy indulgence that simply begs for a cold beer enrobed in a koozie emblazoned with your favorite football team’s colors.
- 1 8-ounce package cream cheese, softened
- 1 6-ounce can minced clams, drained, 1 tablespoon of juice reserved
- 2 tablespoons onion, minced
- 1 tablespoon buttermilk
- 1/2 teaspoon prepared horseradish
- 1 tablespoon butter
- 1/3 cup sliced almonds
- Preheat oven to 350 degrees.
- Mix together cream cheese, clams, onion, buttermilk and horseradish. Add reserved tablespoon of clam juice and season with salt and pepper.
- Lightly grease a medium-sized baking dish (or ramekins) and spoon in filling.
- Melt butter in a small saucepan over medium-low heat. Add almonds and lightly sauté, about 5 minutes, until just toasted.
- Spoon almonds over clam mixture and bake uncovered for 15-20 minutes or until bubbly.
- Serve warm with crackers and potato chips.