I truly believe that you could throw almost anything into a cream cheese and/or sour cream base and voila, you have a dip.
About 3.5268 seconds of thinking and I had solved my clam dip issue. I wanted it cool and spicy. Or not spicy. But definitely cool. And maybe with a smoky flavor. I am all about making smoky foods as witnessed by Smoky White Bean Chicken Chili and Malt Vinegar Oven Fries and Smoky Pinto Bean Chili and Chicken Cordon Bleu Casserole and Smoked Gouda, Bacon, and White Truffle Butter Mac and Cheese and Savory Mashed Potatoes and Shake and Bake Trump Chicken and several more things, but I’ll stop here because I suspect that your eyes have completely glazed over by now.
The recipe that I ended up creating is quite tasty. The degree of heat and smokiness is very flexible, relying on the amount of chipotle hot sauce that is added.
There are several varieties of hot sauce on the market that have a good chipotle flavor. I prefer Cholula brand because…well…just because it tastes the best to me. I do like it better than Tabasco because the heat factor is not as sharp. I don’t mind heat, but the heat from different types of peppers hits the tongue and mouth in various ways.
What I am saying is probably not making much sense. I’ll have to think about a better way of explaining heat from peppers. Sure, I’ll get around to doing that real, real soon. Ummhmm, I’ll get right on it.
While I’m fixating on that hot pepper explanation, here’s the recipe for a great little clam dip.
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