Beacon Hill Clam Dip: Made with clams, cream cheese, horseradish, and lemon juice.
Chip Dip: Made with shrimp, chili sauce, cream cheese, mayonnaise, onion, and horseradish.
Creamy Anchovy Dip: This dip is best chilled then served with fresh crudites.
Creamy Baked Crab Dip: Serve with baguette slices, crackers, or raw veggies.
Halibut Dip: Serve with tortilla chips or crackers.
Hot Clam Dip: Recipe from Inn at Harbor Hill Marina Bed and Breakfast, Niantic, Connecticut.
Hot Crab Dip: Serve with raw vegetables, crackers, or spread crab dip on small-loaf rye bread slices.
Hot Crab Dip: Serve warm with pita chips, vegetable dippers, or assorted crackers.
Warm Crab Dip: Serve with toasted Pita triangles.