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| | Fat Free Baked Clam Dip
2 cans (10 ounces each) of chopped clams, undrained
1 large round loaf sourdough bread
2 cups of nonfat or reduced fat cream cheese, softened
1 tablespoon of lemon juice
2 tablespoons of finely chopped onion
2 teaspoons of white wine
Worcestershire sauce
Drain the clams and reserve 2 tablespoons of the liquid.
Cut the top from the bread loaf, and set aside. Hollow out the bread, leaving a 1 inch thick shell. Set aside.
Coat a baking sheet with nonstick cooking spray. Cut the removed bread into cubed, and place on the baking sheet. Bake at 350ºF. for 10 minutes or until lightly toasted. Set aside.
Place the cheese, lemon juice, onion, Worcestershire sauce, and reserved clam juice in a food processor or blender and process until smooth. Stir in the drained clams. Pour the mixture into the hollowed loaf, cover with the bread top, and wrap in foil.
Bake the filled loaf at 350 for 1 hour and 10 minutes or until the dip is hot and creamy. Place the loaf on a serving plate, remove the top, and serve hot with whole grain crackers and toasted bread cubes. Yield: 3 1/4 cups |
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