Sunday, August 8, 2010

Steamy Smoked Oyster Dip

Smoked oysters are a favorite of my DH. I will substitute Neufchatel for cream cheese, and probably omit the butter. Almonds can be toasted in a seasoned cast iron skillet without added fat.

7 oz Smoked Oysters, rinsed, drained and mashed
1 Tbsp Butter
1/2 cup Almonds, sliced
1 1/2 tsp prepared Horseradish
1 pkg (8 oz.) Cream Cheese, softened
2 Tbsp white Onion, chopped
1 Tbsp Milk
Black Pepper, to taste

1.      Melt the butter in a frying pan. Brown the almonds on all sides and set aside.
2.      Beat the cream cheese until smooth then blend in the milk. Add pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish.
3.      Sprinkle the browned almonds on the top and bake at 375 °F for 20 to 30 minutes or until bubbly.
4.      Put in a chafing dish and serve hot.

Makes about 2 1/4 cups of dip.

Date: 4/2/2007 7:31 PM
Submitted by: Richard Lee Holbert

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