Place cream cheese and half of the Spanish preserved cockles in a food processor or blender and pulse until smooth. Add the lemon juice and season with salt and pepper. Mix in the rest of the cockles. Cover and refrigerated for 30 minutes to allow the flavours to blend. Serve chilled with dippers.
Preparation: Sonia Fuentes/©ICEX.
Energy (kcal): 122
Energy (kJ): 509
Protein (g): 6.82
Fat (g): 9.54
Carbohydrates (g): 2.07
Fibre (g): 0.02
Iodine (µg): 29.34
Iron (mg): 2.69
Phosphorus (mg): 351.87
Typically made from blending native Treixadura, Loureira and Torrontés grapes, the light, aromatic and crisply acidic white wines from DO Ribeiro in Galicia are the ideal match for this dish, their refreshing palate providing the perfect counterpoint for this creamy clam dip.
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