A tomato based saucy dip with clams.
|1||Green Bell Pepper, small|
|1 Tbsp.||Oil, or 2 tablespoons|
|1&1/2 cups||Ketchup, 14 oz. bottle|
|2 ozs.||Cheddar Cheese, 1/2 cup finely shredded|
|1 tsp.||Worcestershire Sauce|
|3 dashes||Tabasco Sauce|
|2 6.5-oz. cans||Clams, chopped|
Chop the Onion and Green Bell Pepper. Pour the Oil into the bottom of a 1 quart or larger sauce pan. Add the chopped onion and green pepper and sauté until the onions are translucent in color.
Add the Ketchup, Cheddar Cheese, Worcestershire Sauce and Tabasco Sauce. Heat and stir until it is warm to hot, but not boiling. Stop heating when the cheese melts and before it blends in.
Turn off the heat, drain the chopped Clams and stir into the dip. Serve warm, cold or at room temperature with corn chips.
Source: Art Price, long time friend from my AT&T days.
Yield: 3 cups
Nutrition Facts per Serving:
2g Fat (30.2% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
1/2 Other Carbohydrates.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.