Recipe: Hot Clam Dip Baked in a Bread Loaf

HOT CLAM DIP BAKED IN A BREAD LOAF

Delicious and always impresses your guests.

2 pkg (8 oz each) Philadelphia Cream Cheese, softened
3 cans (6 1/2 oz each) minced clams (drain only 2 of them)
2 tsp Worcestershire Sauce
2 tsp lemon juice
2 tsp green onion, chopped
6 drops hot sauce, or to taste
1 whole loaf of round bread, unsliced

Preheat oven to 250 degrees F.

Beat cream cheese until smooth. Add the cans of drained clams and the 1 can clams undrained, Worcestershire Sauce, lemon juice, green onions, and hot sauce; mix well.

Slice off the top of the bread loaf and scoop out the insides, leaving a 1/2-1-inch shell. Cube the removed bread and set aside.

Fill loaf with the clam mixture. Replace top back on the bread loaf and wrap in foil.

Bake for 3 hours.

Serve with the bread cubes or your favorite crackers.