Sourdough Bread Bowl Dip

• 1 large round sourdough bread loaf
• 2 (8 oz.) pkg. cream cheese, softened
• 2 (6 1/2 oz.) cans chopped clams, drained (reserve juice)
• 1/2 c. reserved clam juice
• 1 tsp. salt
• 2 Tbsp. lemon juice
• 4 green onions, minced
• minced parsley

1. Preheat oven to 225u0b0.
2. Cut off top of bread 1 inch from top and hollow out loaf with a fork to form a bowl.
3. Reserve with bread pieces in an airtight bag to use as dippers.
4. Mix the remaining ingredients to make the dip and pour into the hollowed out loaf. Replace top and wrap entire loaf in foil.
5. Bake for 3 hours. Serves approximately 15.
6. This is a big hit at parties even with people who don't like clams.
7. You may want to buy an extra loaf of sourdough bread to cut up into bite size pieces for dipping, also.

bread, cream cheese, clams, clam juice, salt, lemon juice, green onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055825 (may not work)