This recipe created a major clamor for dips

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BY EMILY NUNN/Chicago Tribune

According to Sylvia Lovegren’s affectionate paean to American dining fads since the 1920s, “Fashionable Food,’’ this is the dip that allegedly launched a million chips.

It was first presented back in the 1950s, on “Kraft Music Hall,’’ and the next day New York City sold out of canned clams. That’s a lot of clams.

You don’t see it around much these days, which is puzzling. It’s got everything you want on a jumbo dip-size Frito: sour cream, cream cheese and something with surprising bite and distinctive flavor.

Kraftfoods.com offers a version that uses a quarter teaspoon of garlic salt in lieu of the fresh garlic and regular salt. But why?

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KRAFT MUSIC HALL CLAM APPETIZER DIP

Preparation time: 10 minutes

Chilling time: 2 hours

Yield: 1 cup

1 clove garlic, halved

1 can (8 ounces) minced clams, drained, ¼ of liquid reserved

1 package (8 ounces) cream cheese, softened

2 teaspoons lemon juice

1½ teaspoons Worcestershire sauce

½ teaspoon salt

Freshly ground pepper

Rub a bowl with the garlic halves; discard garlic. Combine clams, cream cheese, lemon juice, Worcestershire sauce, salt and pepper to taste, stirring until well blended. Add the reserved clam liquid to reach spreading consistency, if necessary. Cover; refrigerate 2 hours. Serve with chips, crackers or raw vegetables.

Nutrition information per tablespoon: 71 calories, 66 percent of calories from fat, 5 g fat, 3 g saturated fat, 25 mg cholesterol, 1 g carbs, 5 g protein, 136 mg sodium, 0 g fiber