KNOXVILLE, Tenn. — Clam & Spinach Dip
Prepared by Joy McCabe
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (8 ounce) package cream cheese, softened
2 cups mayonnaise
1 package dry vegetable soup mix
1 (10 ounce) can clams, drained
Ruffle potato chips
Combine first 5 ingredients in a large bowl. Cover and refrigerate dip for 2 hours. Serve with chips and raw vegetables.
Note: For a healthier version substitute Greek nonfat yogurt for all or part of the mayonnaise.
Joy writes on her website:
There are so many occasions that require taking a simple but delicious dish to share. Book clubs, women’s meetings, church groups, or parties come to mind. This is an easy dip, perfect for any event, and the ingredients can be kept on hand. This Clam and Spinach Dip can be ready when you need it. enJOY!