Mushroom Clam Dip

Betty Davis

  • 12 oz. Cream cheese
  • 1 lb. Sautéed mushrooms
  • 1 can minced clams (drained)
  • 4 chopped scallions
  • 1 T. Worchester sauce
  • 1 T. soy sauce
  • juice of 1 lemon

Combine all ingredients and bake for ½ hour at 350.  Serve with crackers.

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This entry was posted in Appetizer, Clams, Mushrooms. Bookmark the permalink.

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