Recipe information
Yield
Makes about 2 cups
Ingredients
12 ounces cream cheese, room temperature
3/4 cup (about 6 ounces) purchased green chili salsa (salsa verde)
1 4-ounce can diced green chilies
1/2 cup chopped fresh cilantro
3 6.5-ounce cans chopped clams, drained well
Corn chips or tortilla chips
Preparation
Step 1
Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof dish. (Can be prepared 1 day ahead. Cover; chill.)
Step 2
Preheat oven to 350°F. Bake dip uncovered until heated through and bubbling around edges, about 35 minutes.
Step 3
Place bowl of dip on platter. Surround with chips and serve.
