4 medium green peppers
4 cups sour cream
4 cans (7 oz. size) clams (minced and drained)
1 T. minced or crushed garlic
4 cucumbers
4 cans (8-1/2 oz.) water chestnuts (drained)

Cut off top of green pepper and remove seeds. Wash. Mix sour cream, clams and garlic in a blender until smooth. Pour into green pepper shells.

Pare cucumbers; cut lengthwise into quarters. Remove seeds and cut cucumber quarters into spears. Insert wooden toothpicks in water chestnuts. Serve the water chestnuts and cucumber spears as dippers.

Makes 4 cups of dip.

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