Rib-Sticking Meat and Seafood DipsI think of these as my Super Bowl dips—the kind of rib-sticking fare that will satisfy the hungriest guy. Hearty and filling, some of these dips are so substantial they are actually spreads. (In fact, I look forward to having leftovers of the Ham and Swiss Cheese Spread or Italian Tuna and Caper Spread to use as sandwich fillings.) With one glance, you’ll know whether or not to serve them with a knife.For food safety reasons, it is important to keep these dips at their optimum serving temperature. Cold dips should be kept chilled, and hot dips warm, for no longer than two hours. See page 5 for suggestions on how to work within these restrictions.Long Island Clam Dipmakes 2 cupsMAKE-AHEAD: The dip can be prepared up to 1 day ahead.While old-fashioned clam dip may have its fans, canned clams are not an especially exciting item. So, when faced with a surplus of fresh steamed clams, I decided to accept the challenge of making a clam dip that I would serve to my friends.
