12 oz cream cheese, room temp
3/4 c green chili salsa (salsa verde--TJ's is the bomb!)
14 oz can diced green chilies
1/2 c chopped fresh cilantro (can u ever have enough cilantro?)
3 6.5 oz cans chopped clams, drained well
Beat cream cheese in large bowl until smooth. Mix in salsa, chilies and cilantro. Add clams and blend well. Season dip to taste with salt and pepper. Transfer to ovenproof or microwave proof bowl. (can be prepared 1 day ahead, cover and chill)
Preheat over to 350 degrees and bake dip uncovered until heated through and bubbling around the edges--approximately 35 minutes.
Serve with "stiff" chips and have a cold beverage nearby....this dish is a meal in and of itself...it's yummy!!
created by Lori D, my first Motown friend :-)
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