Ree Drummond’s Clam Dip | The Pioneer Woman | Food Network

Ree creates her own spin on a classic coastal dip by using canned clams, cream cheese, Greek yogurt and plenty of spices!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Clam Dip
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 10 min
Yield: 6 to 8 servings

Ingredients

8 ounces cream cheese, at room temperature
1 1/2 cups Greek yogurt
2 teaspoons garlic powder
2 teaspoons onion powder
4 to 5 dashes hot sauce
Zest and juice of 1 lemon
1 cup canned clams, drained, chopped and juice reserved
1/4 cup finely chopped fresh parsley
2 scallions, thinly sliced, green and white parts
Kosher salt and freshly ground black pepper
Potato chips, for serving

Directions

Put the cream cheese, yogurt, garlic powder, onion powder, hot sauce and lemon zest and juice in a large bowl, then beat together using an electric mixer until smooth. Fold in the clams, half the parsley, half the scallions and salt and pepper to taste. The dip should be nice and creamy. If it is too thick, thin with the reserved clam juice.

Transfer to a serving dish and garnish with the remaining parsley and scallions. Chill for at least 1 hour, then serve with potato chips. The dip can be made up to a day in advance.

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Ree Drummond’s Clam Dip | The Pioneer Woman | Food Network

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