4 medium green peppers
4 cups sour cream
4 cans (7 oz. size) clams (minced and drained)
1 T. minced or crushed garlic
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
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.