Hmmm....here in RI where I've served thousand of clams casino there usually aren't any left to reheat...but...on those rare occasions that there are, I've put them (4 or 6) in the microwave for about a minute on a power level of seven with good results. Incidentally the casino mixture is not a "dip" in this area.
Clam dip is a light seafood dip consisting of clams, cream cheese and mayo that is often served with crackers, toasted triangles of bread and various types of vegetables.
There are a variety of dips that are currently available. Dips such as clam dip, salsa, guacamole, hummus, bean dip, cheese, and onion dip are just some of the different dips out there.
Crabcakes, Shrimp Dip, Tuna Salad, Clam Chowder, Sushi, Bouillabaisse.
The meaning of a dip-lexer in a microwave is used for non-broadcast applications. This can be non broadcast on the radio.
First you have to let it thaw a little, meaning taking it out of the freezer and letting the dip defrost for about 10 mins or more depending on how much dip you have, then putting it in a microwaveable container and voila!
Albertsons and Winn-Dixie will special order this item for you. Speak with a member of management or the customer service desk.
Ideally clam dip should be kept cold - less than 40 degrees F; at room temperature (about 70 degrees F), it can be left out for 2-3 hours before it starts getting hot enough that any bacteria that may be in it will start dividing. I would suggest getting it back into the fridge within 2 hours for safety.
Velveta and Rotel tomatoes. Cut an 8 ounce block of Velveeta into cubes and put it in a bowl that is microwave safe. Pour over that a can of Rotel tomatoes. Microwave on high for 1 minute then remove and stir. Continue in 1 minute intervals stirring each time until the cheese is all melted and the dip is smooth.
Ingredients1 cn Gorton's Clams2 ts Prepared horseradish1 3 oz pkg. cream cheese1 ts Lemon juiceMix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips.
Ingredients1 cn Gorton's Clams, drained1 ts Chopped chives1 c Cottage cheese1/4 ts Salt1/8 ts ThymeCombine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1-1/3 cups.
You can freeze spinach dip, which lasts along time. but if you defrost it you have to let it sit on your counter (don't put in microwave!) after it's defrosted totally then you must stir it so the dip isn't separated.
A dipper would dip dip as much as it want if a dipper would do dip.