Clam Dip

I remember being first introduced to this by Jenny, my BYU bud
also another family favorite from Jon's Dad
we used to make huge double batches of this starting from Thanksgiving through Christmas/New Years
but the last couple of times have just done a single batch,
due to health reasons & now Jon's food allergies

1 8 oz cream cheese room temp
2 TB mayonnaise
1 pint (16 oz) cottage cheese-small curd
1 ts grated onion
1 6-1/2 oz can mined clams, drained but reserve juice

Use an electric mixer or blender to combine cheeses,
blending until light & creamy.
Add freshly grated onion & mayonnaise.
Use wooden spoon to blend in drained clams.
Add clam juice until desired consistency.
Add just a sprinkle of garlic powder, if desired.

most always eaten with original ruffles chips

my notes:
I usually go full fat on the cream cheese, but will go low-fat or fat-free on the cottage cheese.
We like ours "clam-y", so we use 2 cans of clams for a single batch.
Also, we like ours T-H-I-C-K so that it doesn't slid off the chip!