RETRO CLAM CHIP/CRISP DIP

by WENDY PARKER
(PINE CANYON, UTAH, USA)

8 OZ. CREAM CHEESE
2 CANS CLAMS (DRAIN JUICE IN CUP, SAVE JUICE)
POOR THE JUICE WITH CREAM CHEESE AND MIX UNTIL CHEESE IS CREAMY OR PREFERRED CONSISTENCY.
1 OR 2 TBS. LEMON JUICE
1 tsp. WORCESTERSHIRE SAUCE
DASH OF GARLIC SALT TO TASTE

USE AS CHIP DIP OR VEGETABLE DIP