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Seafood Cocktail Dip

Any seafood works in this dip when using clam broth as a bouillon. Try crabmeat, lobster, shrimp, clams, or surimi. If seafood is raw, precook and chill.

¾ cup diced seafood

8 oz sour cream

3 oz package cream cheese

1 envelope St. Ours Clam Broth

2 Tbsp ketchup

2 tsp horseradish

1 tsp lemon juice

1 tsp parsley flakes

¼ tsp onion powder

¼ tsp Tabasco


Blend softened cream cheese with sour cream. Mix in the remaining ingredients, folding in seafood last. Chill an hour for a firm dip with the best seafood flavor. Serve with chips or crackers.


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