Clam & Olive Dip
Submitted by trab
Chopped black olives and canned clams stirred into sour cream with garlic powder and a kick of cayenne. Five minutes of effort, two hours in the fridge, and you’ve got a briny, creamy party dip.
YIELD
6 servingsPREP
5 minCOOK
0 minREADY
2 hrsThis is the dip that shows up at every good party and leaves with an empty bowl.
Canned clams and chopped black olives get folded into a pint of sour cream with garlic powder, salt, and as much cayenne as you dare.
That’s it. Five minutes of “cooking” if you can even call it that, then straight into the fridge to chill and let the flavors get cozy.
Serve it with crackers, crusty bread, or sturdy potato chips and watch it vanish.
Pro Tips
- Drain the clams well. Excess liquid will make the dip watery instead of thick and scoopable.
- Go easy on the cayenne at first. You can always stir in more after tasting, but you can’t take it back.
- Chilling for the full 2 hours makes a big difference. The flavors meld and the dip firms up beautifully.
- Snacking on the olives while you chop is mandatory. Just leave enough for the recipe.
Ingredients
Directions
Open can of olives.
Eat a handful, just to make sure. Eat a few more.
As long as you leave at least half the can, you’ve got enough.
Chop them up.
Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving.
Quantities on the spices are left to you.
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