Clam Dip

1 pound cream cheese
1 ounce worcestershire sauce
1 tablespoon dijon mustard
1 pound sour cream
1 pound canned clams, drained
1 ounce lemon juice
salt and pepper, to taste
tabasco sauce, to taste
2 ounces green onions, sliced
Servings: 48
1. Soften the cream cheese in the bowl of an electric mixer, using the paddle attachment.

2. Add the Worcestershire sauce, Dijon mustard and sour cream; mix until smooth.

3. Add the clams and lemon juice and season with salt, pepper and Tabasco.

4. Add the green onions and mix well.

Yield: 3 pints (1.5 liters)