Baked Clam Dip

Makes 3 1/4 cups

Ingredients

2 cans (10 ounces each) chopped clams, undrained
1 large round loaf sourdough bread
2 cups nonfat or reduced-fat cream cheese, softened
1 tablespoon lemon juice
2 tablespoons finely chopped onion
2 teaspoons white wine Worcestershire sauce

Drain the clams, and reserve 2 tablespoons of the liquid.  Cut the top from
the bread loaf, and set aside.  Hollow out the bread, leaving a 1 inch thick shell.
 Set aside.  Coat a baking sheet with nonstick cooking spray.  Cut the removed
bread into cubes, and place on the baking sheet.  Bake at 350 degrees for
10 minutes, or until lightly toasted.  Set aside.  Place the cheese, lemon juice,
onion, Worcestershire sauce, and reserved clam juice in a food processor or
blender, and process until smooth.  Stir in the drained clams.  pour the mixture
into the hollowed loaf, cover with the bread top, and wrap in foil.  Bake the
filled loaf at 350 degrees for 1 hour and 10 minutes, or until the dip is hot
and creamy.  place the loaf on a serving plate, remove the top, and serve hot
with whole grain crackers and toasted bread cubes.

SERVING SIZE:  1 Tablespoon

POINTS:  .5

 PER SERVING:  19 Calories, 3.5 g Protein, 0.21 g Fat, 59 mg Sodium,
6 mg Cholesterol, 0 g Dietary Fiber