Slow Ball DIp
From image 17 years ago
- 180 minutes to make
- Serves 12
This is another great dip for a party, served in a bread bowl makes for a great presentation.
Ingredients
- 1 large round loaf French, Italian or other unsliced crusty bread shopping list
- 2 pkgs. cream cheese, softened (8 oz each) shopping list
- 3 cans, chopped clams, drained (reserve 1/4 c. liquid) shopping list
- 2 T grated onion shopping list
- 2 T beer shopping list
- 2 teaspoons each worstershire sauce, lemon juice shopping list
- 2 tsp. hot pepper sauce or to taste shopping list
- 1/2 tsp salt shopping list
- parsley sprigs for garnish shopping list
- raw vegs. or crackers for dipping shopping list
How to make it
- With shart knife cut top from bread; set aside. Hollow loaf, leaving a 2 inch shell; cut removed bread into cubes (see note). set both aside. In large bowl, beat cream cheese until smooth, stir in clams, reserved liquid, beer, onion, worstershire, lemon juice, pepper sauce and salt until well blended. On baking sheet make a cross with two sheets of foil, each long enough to cover the loaf. Center bread shell on foil. Pour clam mixture into shell; cover with bread top. Wrap loaf with foil. Bake in 250 oven for 3 hours for flavors to blend and clam mixture to get piping hot. Remove top; sprinkle dip with parsley. Serve loaf on large platter surrounded by bread cubes and veggies. When empty, the bread shell can be torn apart and eaten.
- Note: toast bread cubes in oven during last 5 minutes of baking.
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