Healthy Clam Dip
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This lower-fat version uses reduced-fat Greek yogurt and cream cheese for a creamy result that does this heirloom dish justice.
Serves 18 (serving size: about 2 tablespoons dip and 1/3 cup vegetables)
Total time: 7 Minutes
1/2 cup 2% reduced-fat Greek yogurt
1/4 cup clam juice
2 tablespoons lemon juice
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1/4 cup chopped chives
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 (6.5-ounce) cans chopped clams, drained
2 fennel bulbs, trimmed and cut into 1/4-inch-thick wedges
8 ounces mini bell peppers, quartered lengthwise
Place first 4 ingredients in a medium bowl; beat with a mixer at medium speed until smooth. Stir in chives, black pepper, salt, and clams. Serve with fennel and bell peppers.