Creamy Oysters Rockefeller Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Mixing oysters with the typical ingredients found in a Rockefeller creates the flavor of that classic dish but eliminates the fuss of topping oyster shells. Ingredients:
36 (1/4-inch-thick) slices diagonally cut french bread baguette (about 9 ounces) |
1/2 (1-ounce) slice white bread |
1 (12-ounce) container standard oysters, undrained |
1 cup coarsely chopped green onions |
1 cup coarsely chopped celery |
1/2 cup chopped fresh parsley |
1/2 teaspoon butter |
1 (10-ounce) package frozen chopped spinach, thawed and drained |
1/4 cup (1 ounce) grated fresh parmesan cheese |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
1/4 cup evaporated fat-free milk |
1 tablespoon fresh lemon juice |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons anchovy paste |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 375°.
2. Arrange the baguette slices on 2 baking sheets; bake baguette slices at 375° for 8 minutes or until crisp.
3. Preheat broiler.
4. Place 1/2 (1-ounce) bread slice in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.
5. Drain the oysters in a colander over a bowl, reserving 2 tablespoons oyster liquid. Place the oysters on a broiler pan, and broil 7 minutes or until the edges of oysters curl. Cool and chop.
6. Place onions, celery, and parsley in a blender or food processor, and process until finely chopped.
7. Melt butter in a Dutch oven over medium-high heat. Add onion mixture; sauté 5 minutes or until tender. Add spinach; cook 2 minutes or until thoroughly heated. Stir in oysters, 1/4 cup breadcrumbs, 2 tablespoon oyster liquid, cheeses, and the remaining ingredients; cook 2 minutes or until well blended, stirring constantly.
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