Clam Dip Recipe - Cooking Index
Clam Dip Recipe - Cooking Index
Yes, low-fat clam dip! The secret ingredient is yogurt cheese, but if it isn't mentioned, even folks who don't like yogurt will go back for more. Yogurt cheese is drained yogurt, thicker and more tangy than regular yogurt. Start one day in advance. Set a fine mesh strainer over a bowl. (Line strainer with cheese cloth if the mesh is large.) Spoon in three cups low-fat plain yogurt. Cover and refrigerate overnight. The solid in the strainer is yogurt cheese. The whey in the bowl may be used in place of buttermilk in bread.
Courses: Dips and Spreads| 1 | Chopped clams - (6 1/2 oz) | |
| 1 cup | 237ml | Yogurt cheese - (see comments) |
| 1/2 teaspoon | 2.5ml | Worcestershire sauce |
| 1/8 teaspoon | 0.6ml | Freshly-ground black pepper |
Drain juice from clams and reserve.
Beat cheese until smooth.
Add clams, Worcestershire, and pepper and clam juice as needed for dip consistency. Serve immediately or chill.
This recipe yields 6 servings. Serving size: 1/4 cup.
Exchanges Per Serving: 1 Lean Meat.
Nutrition Facts: Calories 38; Calories from Fat 23; Total Fat 1g; Saturated Fat 0g; Cholesterol 14mg; Sodium 215mg; Carbohydrate 2g; Dietary Fiber 0g; Protein 5g.
Source:
American Diabetes Association at http://www.diabetes.org
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