- 8 oz of cream cheese
- 1/4 cup sour cream
- 2 (6.5 oz) cans chopped clams, reserving 3 tbsp of juice
- 2 small baby bell peppers, finely chopped
- 1 small shallot, finely chopped
- 1 clove of garlic, minced
- 1-2 tbsp fresh parsley, chopped
- 1 tsp Worcestershire sauce
Sea salt to taste
- 1/8 tsp cayenne
Combine the sour cream and cream cheese in a small bowl then whisk together until creamy and smooth. Stir in the remaining ingredients. Taste and season with salt if needed.
Serve with pita chips and rye crisps. Enjoy.
