Hot Clam Dip

• 16 ounces, weight Cream Cheese
• 2 Tablespoons Onion Powder
• 1/2 teaspoons Garlic Salt
• 2 Tablespoons Beer
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Hot Pepper Sauce (Tabasco)
• 2 teaspoons Lemon Juice
• 3 cans (6.5 Oz. Can) Chopped Clams In Juice (reserve 1/3 Cup Of The Juice, Drain The Rest)
• 1 loaf Round Bread (Italian, Sourdough, Pumpernickel, Etc.), To Use As A Bread Bowl
• 1 loaf Bread To Break Up For Dipping

1. Preheat oven to 275 degrees.
2. Microwave cream cheese in a heat-safe bowl for 30-45 seconds.
3. It should be soft but not melted.
4. Mix the cream cheese with an electric mixer and add all the other ingredients (except the bread).
5. Mix for another minute until everything is combined.
6. Cut off the top of the round loaf and gut it to make room for the dip.
7. Pour the dip into the bread bowl and put the bread top back on.
8. Wrap it tightly in aluminum foil and bake on a baking sheet for three hours.
9. Let the dip rest for 15 minutes before unwrapping it and serving with crackers, veggies, and pieces of bread.

weight cream cheese, onion powder, garlic, worcestershire sauce, pepper, lemon juice, in, bread, bread

Taken from tastykitchen.com/recipes/appetizers-and-snacks/hot-clam-dip/ (may not work)