Recipe: Clam, Spanish Dips by Lara Spencer

N E W   Y O R K, July 24 -- Lara Spencer shares her recipe for Kakie's Clam Dip and Lara's Spanish Dip as part of Good Morning America's "We're Cookin' Now" series.

The clam dip recipe comes from Spencer's mother, Kakie, while the Spanish dip is a creation of her own.

Kakie's Clam Dip Ingredients

• 2 6-ounce cans minced clams (1 drained, 1 not drained)• 1 stick sweet butter, melted• 2 sleeves of Ritz crackers, 1 crumbled, 1 not• 1 small white onion, finely chopped• 2 cloves garlic minced (1 tablespoon) • 1/4 cup grated Parmesan cheese

Kakie's Clam Dip Directions

1. Preheat oven to 350 degrees. 2. Drain one can of clams and place into a large mixing bowl. Add the second can of clams with the liquid. 3. Mix in the crumbled crackers. Add the butter, onion, garlic and Parmesan cheese and combine. 4. Put mixture into an onion soup crock. Bake for 30 minutes until golden brown. 5. Let stand for 5 to 10 minutes before serving. 6. Serve with Ritz crackers and a spreading knife.

Ingredients for Lara's Spanish Dip

• 1 12-ounce roll of Jimmy Dean or Jones sausage• 1 brick of Mexican Velveeta or use regular Velveeta cheese (with 2 to 3 tablespoons of canned chopped green chilies on the side)• 1 6-ounce bag of Doritos

Directions for Lara's Spanish Dip

1. Preheat oven to 350 degrees. 2. Cut the Velveeta into cubes and melt in microwave for 2 minutes or put cheese into a double boiler over medium high heat and melt. This takes about 10 minutes. 3. In a large frying pan, cook the sausage over medium high heat breaking it into small bits as it browns. This takes 15 minutes until it is golden brown. 4. Drain the sausage on paper towels. Add the sausage to the melted cheese (if using regular Velveeta add the chopped chilies.)5. Place into a 10-inch oval baking dish. 6. Bake in pre-heated oven for 20 minutes. Let stand 5 to 10 minutes before serving. 7. Serve while hot with Doritos for dipping.