Delicious, easy to prepare classic recipe made as a spinach dip infused with our sweet, briny oysters. Our Hoopers Island test kitchen taster proclaimed it his favorite seafood dip ever because you 'could really taste the oysters!' We first saw a similar recipe in Southern Living and modified it to enhance Chesapeake flavors.
Ingredients
1 tablespoon butter
1 pint shucked Chesapeake Gold oysters, drained and cut in half (or thirds if very large)
8 ounces cream cheese, softened
1/2 cup Dukes mayonnaise
2 teaspoons fresh lemon juice
1 (10-ounce) package chopped spinach, defrost and squeeze dry in paper towels
3 green onions, diced
1/2-3/4 cup (~4 ounces) grated Pecorino Romano, Parmesan or Asiago cheese
1 clove garlic, minced
1 teaspoon Old Bay
1/2 teaspoon hot pepper sauce
1/4 teaspoon black pepper
Serves: 6-8
Time to Prepare: Prep - 15 Minutes, Cook - 20-25 Minutes
Instructions
Preheat oven to 350 degrees.
Melt butter in a skillet over medium heat. Add oysters and cook for a minute. Remove from heat.
Place cream cheese, mayonnaise and lemon juice in a large bowl. Blend using a hand-held mixer.
Add spinach, green onions, cheese, garlic, hot pepper sauce, black pepper,.
Add oysters and gently fold ingredients together.
Spoon mixture into buttered dish. Bake for 20 to 25 minutes or until bubbly
Notes
Serve with toasted baguette slices or crackers.
Recipe can be made in advance and refrigerated up to two days until ready to bake.
We diced 1/2 small bulb (1/3 cup) of fennel and sautéed in butter for two minutes before adding the oysters to reflect Pernod used in Oysters Rockefeller.
