2 whole roasted red peppers
1 Roma tomato
1 cup sour cream
¼ cup mayonnaise
¼ cup canned baby clams, drained
¼ cup coarsely chopped cilantro, plus sprig for garnishing
3 green onions, coarsely chopped
1 Tbsp freshly squeezed lime juice
1 Tbsp hot sauce
2 tsp Worcestershire sauce
½ tsp celery salt or Caesar rimmer
¼ tsp freshly ground black pepper
1. In a food processor, pulse roasted red peppers until smooth. Scrape into a small bowl.
2. Slice tomato in half crosswise, then seed. Coarsely chop and place in rinsed food processor. Add remaining ingredients. Pulse until smooth. Taste and adjust seasoning, if you like.
3. Scrape dip into serving bowl and swirl pureed red pepper over dip. Garnish with a sprig of cilantro, if you like.
Tips and Substitutions
If making ahead, dip will keep well covered and refrigerated for up to 1 day. Serve with tortilla chips and celery sticks for dipping.
Source and Credits
Recipe courtesy of Victoria Walsh