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Clam Dip-Bev Laumann

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  • Clam Dip-Bev Laumann

    makes about 1-1/2 cups

    1 8-oz. pkg. cream cheese, softened
    1 7-oz can minced clams, drained (IC friendly)
    3 Tbsp. clam juice (reserved from clams is ok)
    1/2 c. cottage cheese
    2 Tbsp. milk
    1/4 tsp. allspice(if can tolerate)
    1/4 tsp. garlic powder
    1/2 tsp. black pepper or white pepper (if can tolerate)
    salt to taste

    Drain clams and reserve 3 Tbsp. of the juice. Beat together the cream cheese and clam juice until smooth. Process cottage cheese and milk in a blender or food processor until fairly smooth consistency. Add clams and process a few seconds more. Fold cottage cheese mixture, allspice, garlic powder, and pepper into the cream cheese. Chill at least two hours to let flavors blend.
    Daughter your faith has made you well,go in peace, and be healed of your disease.(Mark 5:34)

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