Sun-Dried Tomato Clam Dip

• 1 (8 ounce) package cream cheese, at room temperature
• 1 (8 ounce) container sour cream
• 2 (6 1/2 ounce) cans minced clams or 2 (6 1/2 ounce) canschopped clams
• 14 cup sun-dried tomato packed in oil (about half of a 7.5 ounce jar)
• 3 garlic cloves, roasted or 2 garlic cloves, raw
• 2 tablespoons onions, minced
• 2 teaspoons Worcestershire sauce
• 12 drops Tabasco sauce or 12 drops hot sauce

1. Let most of the oil drip off slices of sun dried tomatoes and place in food processor or blender (a small food processor or chopper works best).
2. Reserve extra oil.
3. Blend sun dried tomatoes, garlic, onion, Worcestershire sauce, and hot sauce to a smooth and thick paste, adding the reserved olive oil a few teaspoons at a time if necessary to reach the right consistency.
4. In separate mixing bowl, mash together cream cheese and sour cream until smooth.
5. Add the sun dried tomato paste mixture and clams.
6. Mix well.
7. Cover and refrigerate for at least one hour or up to 24 hours to let flavors blend.
8. Serve cold with potato chips or crackers.

cream cheese, sour cream, clams, tomato, garlic, onions, worcestershire sauce, tabasco sauce

Taken from www.food.com/recipe/sun-dried-tomato-clam-dip-106420 (may not work)