Recipe: Slow Ball Dip (cream cheese and clams baked in hollowed out bread)

SLOW BALL DIP

1 (24 oz.) loaf round bread
3 cans (6 1/2 oz each) chopped clams, drained (reserve 1/4 cup clam juice)
2 pkgs. (8 oz. each) cream cheese
2 tbsp. minced onion
2 tbsp. beer
2 tsp. Worcestershire sauce
2 tsp. lemon juice
1 tsp. hot sauce (optional)
1/2 tsp salt (optional)
TO SERVE:
Assorted cut up raw veggies of your choice for dipping

Cut off top of bread and scoop out middle (cube and save for dipping).

Mix all ingredients together, along with the reserved clam juice, and pour into bread. Replace top.

Take 2 long pieces of foil and cross them. Place loaf in middle and wrap. Place on baking sheet.

Bake in a 250 degree F oven for 3 hours.

Serve warm with raw veggies and cubed bread.

Hi Judy,

I wonder if your recipe is a variation of this one. I think it would be very tasty using crab instead of the clams!

Happy Holiday Cooking,

Betsy