CLAM DIP

• 1 can        baby clams
• 8 oz          cream cheese
• 2 tbsp      sour cream
• 1               onion finely chopped

Drain clams, reserving liquid.  Combine all ingredients.  Heat in onion soup dishes.  Serve with crackers.  Use reserved clam liquid to thin dip if necessary.

SHRIMP MOULD

Melt

• 1 10 oz    tin tomato soup
• 1 8 oz       pkg cream cheese

Remove and add

• 1 c            mayonnaise
• 1 c            chopped celery
• 1/2 c         chopped onion
• 2-4.5 oz   tins shrimp
• 2               envelopes unflavoured gelatin dissolved in 1/2 cold water

Add Worchestershire sauce, salt and pepper.  Pour into mould and refrigerate until well set.

VEGETABLE AND/OR CHIP DIP

• 250 g            cream cheese (room temp.)      
• 1-1/2 c          sour cream
• 1/2 c              miracle whip                                
• 3/4 pound      bacon
• 6                     green onions chopped (or to taste)

Cut bacon in small pieces and fry until crisp - drain well.  Beat cream cheese in mixer and add remaining ingredients.  Refrigerate for a couple of hours (or overnight) before serving.