answer:- You didn’t mention whether the dip you ate at the party was hot or cold. There are hot crab dips that are made with cheese that are delicious, too. I’ve never made them at home, but I’ve had them at parties and restaurants. - My Clam Dip is a cold dip served with potato chips. I don’t have it written-down – I learned it from watching my dad making it when I was a kid: I use lowfat Neufchatel cheese in place of cream cheese, and one small can of clams per 8 oz. chuck of cheese. Let the cheese soften, open the clams and drain the liquid, but reserve it. Mix the clams in with the cream cheese. The other ingredients I add to taste: Worchestershire sauce, onion powder, garlic powder, pepper, smoked paprika (sweet or hot is optional), and horseradish. We happened to have fresh horseradish a couple weeks ago when I made it and we shaved that in and it was so much better than the jarred stuff, but it isn’t always easy to find. I stir in the clam juice from the can so soften the texture so the chips won’t break and give any extra to my cats. It’s always good to let dips chill in the fridge for at least an hour for the flavors to blend, then stir them up again before serving.