Ree Drummond’s Clam Dip | The Pioneer Woman | Food Network

Ree creates her own spin on a traditional coastal dip by utilizing , , Greek yogurt and a lot of spices!
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DISH COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 10 min (includes cooling time).
Active: 10 min.
Yield: 6 to 8 portions.

Ingredients.

8 ounces , at space temperature.
1 1/2 cups Greek yogurt.
2 teaspoons garlic powder.
2 teaspoons onion powder.
4 to 5 dashes hot sauce.
Enthusiasm and juice of 1 lemon.
1 cup , drained, chopped and juice booked.
1/4 cup finely chopped fresh parsley.
2 scallions, very finely sliced, green and white parts.
Kosher salt and freshly ground black pepper.
Potato chips, for serving.

Instructions.

Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon passion and juice in a big bowl, then beat together using an electric mixer up until smooth. Fold in the , half the parsley, half the scallions and salt and pepper to taste. The dip should be good and creamy. If it is too thick, thin with the reserved clam juice.

Transfer to a serving meal and garnish with the staying parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day ahead of time.

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Ree Drummond's Clam Dip|The Leader Lady|Food Network.

Ree Drummond's Clam Dip | The Pioneer Woman | Food Network

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About the Author: Yvette Cook

45 Comments

  1. At first I thought I read “calm” dip then thought oh I must try some of that…🤣

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  2. Okay. There’s the Okie. LOL “Ew…That smaels good..” hahaha. Grew up in Tulsa

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  3. That’s completely perfect for the awesome lovely Pioneer Woman! ♀️👠

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  4. Ew she stuck her hands back in it to retrieve some of the Ingredients… not opposed to clam dip but do you ever make anything not for obese people lol

    1. @C D It’s everything else that can ruin it. 😜. (By the way, the only ingredient that would be passed on by MY taste buds would be the hot sauce.)

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  9. While I am not a lover of clams this is truly a versatile dip and very close to a 4 cheese spinach dip that I make (and sometimes use as a layer in lasagne). It’s nice to have a dip that can also be served cold during the heat of summer. ps: I want that cordless hand mixer — awesome!

    1. I agree only use fresh. Where I am you can buy them in a large tub fresh. YUM

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