Myrna’s Clam Dip Myrna’s Clam Dip ¼ cup milk 1 package (8 ounces) cream cheese, softened 1 can (4 ½ ounces) clams, rinsed and well drained 1 tsp lemon juice 1 tsp Worcestershire sauce ½ tsp garlic salt ¼ tsp dill weed Blend milk gradually into cream cheese. Stir in clams, lemon juice, Worcestershire sauce, garlic salt, ad dill weed. Cover; refrigerate at least 1 hour.
__________________ Marie (MJ) |