Steamy Smoked Oyster Dip
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
or margarine |
|
| ½ | cup |
almonds
sliced |
|
| 1 | cup |
cream cheese
softened |
|
| 1 | tablespoon |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 ½ | teaspoons |
horseradish
prepared |
|
| 2 | tablespoons |
white onion
|
|
| 7 | ounces |
smoked oysters
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
or margarine |
|
| 118 | ml |
almonds
sliced |
|
| 237 | ml |
cream cheese
softened |
|
| 15 | ml |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
| 7.5 | ml |
horseradish
prepared |
|
| 3E+1 | ml |
white onion
|
|
| 202.3 | ml/g |
smoked oysters
|
* |
Directions
- Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed with a fork.
Melt the butter in a frying pan.
Brown the almonds, on all sides, in the melted butter and set aside.
Beat the cream cheese until smooth then blend in the milk.
Add the pepper to taste, horseradish, and chopped onion, blending well.
Fold in the oysters and pour into a casserole dish.
Sprinkle the browned almonds on the top and bake at 375℉ (190℃) F for 20 to 30 minutes or until bubbly.
Put in a chafing dish and serve hot.
SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini
