Chunky Clam and Bacon Dip with Pita Toasts

• 1/4 pound bacon (about 8 slices), chopped
• two 6 1/2-ounce cans minced clams
• 8 ounces cream cheese, softened
• 1/4 cup sour cream
• 1/3 cup finely chopped red bell pepper
• 3 scallions, chopped fine
• 2 tablespoons finely chopped fresh basil leaves
• 1 teaspoon drained bottled horseradish
• 1 teaspoon fresh lemon juice, or to taste
• 3/4 teaspoon Worcestershire sauce
• Tabasco to taste
• Accompaniment:Pita Toasts or potato chips

1. In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
2. In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream.
3. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients.
4. Dip may be made 1 day ahead and chilled, covered.
5. Bring dip to room temperature before serving.
6. Serve dip with toasts or chips.

bacon, clams, cream cheese, sour cream, red bell pepper, scallions, fresh basil, horseradish, lemon juice, worcestershire sauce, accompaniment

Taken from www.epicurious.com/recipes/food/views/chunky-clam-and-bacon-dip-with-pita-toasts-14052 (may not work)