Slow Ball Dip

Name: Slow Ball Dip
Ingredients: 1 large round loaf frech, italian or other unsliced crusty bread (about 24 ounces); 2 packages (8 ounces each) cream cheese softened; 3 can ( 6 1/2 ounces each) chopped clams drained (reserve 1/4 cup liquid); 2 tablespoons grated onion; 2 tablespoons beer; 2 teaspoons each worcestshire sauce and lemon juice; 1 teaspoon hot pepper sauce; 1/2 teaspoon salt; parsley sprigs for garnish; raw vegetables for dipping

10 ingredients

1 steps

Ingredients

1 large round loaf frech, italian or other unsliced crusty bread (about 24 ounces)
2 packages (8 ounces each) cream cheese softened
3 can ( 6 1/2 ounces each) chopped clams drained (reserve 1/4 cup liquid)
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons each worcestshire sauce and lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon salt
parsley sprigs for garnish
raw vegetables for dipping

Directions

1

with a sharp knife cut top from bread set aside. Hollow loaf leaving a 1 1/2 to 2 inch thick shell cut remooved bread in cubes set both aside. In a large bowl beat cream cheese until smooth, stir in clams the reserved liquid onion beer worcestshire sauce lemon juice pepper sauce and salt until well blended. On baking sheet make a cross with two sheets of foil each long enough to cover loaf. Center bread shell on foil. Poouur clam mixture into shell cover with the bread top. Wrap loaf with the foil. Bake in preheated oven at 250 for 3 hours for flavors to blend and clam mixture to get pipping hot. Remove top sprinkle dip with parsley. Serve loaf on large platter surrounded by the brad cubes and raw vegetables for dippers. When empty the bread shell can be cut or torn apart and eaten.