Ingredients
Seafood Cocktail Dip
3/4 cup  Surimi, diced
3 oz  Sour cream
3 oz  Cream cheese
1 gal  St. Ours Clam Broth, prepared, see below
2 tbsp  Ketchup
2 tsp  Horseradish
1 tsp  Lemon juice
1 tsp  Parsley flakes, dry
1/4 tsp  Onion powder
1/8 tsp  Tabasco

St. Ours Clam Broth
1 envlp  St. Ours Clam Broth
4 qt  Water, boiling

Preparation
Seafood Cocktail Dip
Have cream cheese at room temperature so it is soft, and blend it with the sour cream. Mix the remaining ingredients, folding in seafood last.

St. Ours Clam Broth
Dissolve St. Ours Clam Broth in 4 quarts boiling water. Chill an hour to firm the dip and blend the flavors. Serve with chips or crackers.

Note: Any seafood works in this dip. Try crabmeat, lobster, shrimp, canned shrimp, clams or surimi (sold as seafood legs or imitation crabmeat). If seafood is purchased raw, precook, then chill and dice.

Specialty Ingredients
#90090  St. Ours Clam Broth