Mexican Clam Dip
Dive into bold, zesty flavors with this irresistible Mexican Clam Dip, the perfect appetizer for any gathering or game day spread! This creamy dip combines the briny goodness of canned clams with the tangy brightness of lime juice, the subtle heat of finely diced jalapeño, and aromatic spices like cumin, paprika, and chili powder. Whipped cream cheese and sour cream create a lusciously smooth base, while fresh cilantro and scallions add pops of freshness to every bite. Topped with optional juicy tomatoes and served with crunchy tortilla chips or crisp veggies, this no-cook dip comes together in just 15 minutes. Perfectly balanced with earthy, smoky, and spicy notes, this seafood-inspired appetizer will leave everyone coming back for more. Make it ahead and serve chilled for maximum flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 oz cream cheese
- 6.5 oz canned clams, drained with liquid reserved
- 2 tbsp lime juice
- 1 cup sour cream
- 1 medium jalapeño, finely diced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp fresh cilantro, chopped
- 1 tsp chili powder
- 2 stalks scallions, thinly sliced
- 1 cup chopped tomatoes (optional for garnish)
- to taste corn tortilla chips or vegetables for serving
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Remove the cream cheese from the fridge 10–15 minutes before starting to allow it to soften slightly.
In a large mixing bowl, add the cream cheese and beat it with a hand mixer or whisk until smooth and creamy.
Gradually add the reserved liquid from the canned clams (about 2–3 tablespoons) and mix until fully incorporated. This will enhance the clam flavor without making the dip too thin.
Stir in the sour cream, lime juice, minced garlic, and diced jalapeño. Mix well.
Add the drained clams into the bowl and gently fold them into the mixture to maintain their texture.
Season the dip with ground cumin, paprika, chili powder, salt, and black pepper. Mix until all the spices are evenly dispersed.
Gently fold in the chopped cilantro and half of the sliced scallions. Reserve the other half of the scallions for garnish.
Transfer the dip to a serving bowl and smooth the top with a spatula.
Garnish with the reserved scallions, chopped tomatoes (if using), and an extra sprinkle of paprika for color.
Chill the dip in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
Serve the Mexican Clam Dip with corn tortilla chips or fresh vegetables like celery, carrots, and bell pepper slices for dipping.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 3314 mg | 144% | |
| Total Carbohydrate | 74.5 g | 27% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 32.8 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 742 mg | 57% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
