Heart Healthy from WakeMed Heart Center

Mexican Clam Dip

October 3, 2015 |

Recipe courtesy of Chef Keith Rhodes
as seen on episode “Clams”, season 5


  • 12 oz cream cheese softened to room temperature
  • 3/4 cup of salsa verde (green chili salsa)
  • 1 – 4oz can of diced green chiles
  • 1/2 cup chopped cilantro
  • 1 lb fresh chopped clam meat
  • 1 cup shredded fontina cheese
  • 1 tsp dry cumin
  • 2 tsp smoked paprika

Preheat oven 350 degrees. In a large skillet, soften and melt the cream cheese. Blend in the salsa, chilies, cilantro & cumin. Add the clams and blend well, then fold in the cheese. Season the dip with salt & pepper. Transfer the mixture to a baking dish, and bake, uncovered until thoroughly heated and bubbly around edges, about 35 minutes.

Serve with tortilla chips or crostini.

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Category: Recipes

Comments (1)

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  1. Ronnie Lloyd says:

    Everything on Flavor NC makes me hungry. You can almost taste things as the hostess gets to sample everything. The special on NC clams was great.

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