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Oysters Rockefeller Spinach Dip

Source of Recipe

From "Southern Appetizers" by Denise Gee


Recipe Introduction

"This Southern party favorite hails from New Orleans native Katherine Fausset, a literary agent who lives in Brooklyn with her husband, who also happens to be from New Orleans—and also is a literary agent. The duo was introduced by a mutual friend who thought they'd have a lot in common. (Obviously they did.) A few years later, they were married at legendary French Quarter restaurant Arnaud's, which is owned by longtime friends of Katherine's family. This recipe, similar to the dish Arnaud's makes, was featured in Katherine's 2002 book, The Cooking Club Cookbook. Katherine serves this in traditional fashion with Melba toast rounds."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 12 fresh oysters, shucked and drained
â—¦ One 10-ounce package frozen chopped spinach, cooked and drained
â—¦ 4 ounces cream cheese, softened
â—¦ ½ cup grated Parmesan cheese
â—¦ ½ cup mayonnaise
â—¦ ½ cup sour cream
â—¦ 2 teaspoons freshly squeezed lemon juice
â—¦ 2 green onions, thinly sliced
â—¦ 1 clove garlic, pressed or minced
â—¦ 1 tablespoon Worcestershire sauce
â—¦ ½ teaspoon salt
â—¦ 10 drops Tabasco sauce
â—¦ Ground black pepper
â—¦ 2 tablespoons Herbsaint or Pernod liqueur (optional)
â—¦ Chopped fresh Italian flat-leaf parsley for garnish (optional)



Recipe

Preheat the oven to 350° F.

In a large skillet over medium heat, warm the olive oil. Cook the oysters for about 5 minutes, or until their edges curl. Remove the pan from the heat. (And if necessary, cut any large oysters in two or three pieces.)

In a food processor or blender, combine the spinach, cream cheese, Parmesan, mayonnaise, sour cream, and lemon juice. Transfer the mixture to a bowl and stir in the green onions, garlic, Worcestershire, salt, and Tabasco. Season with pepper and add the Herbsaint, if desired. (At this point, you can cover the dip tightly and refrigerate for up to 1 day.)

Gently fold the oysters into the spinach mixture. Spoon the mixture into a small (about 3-cup) casserole or baking dish and bake until bubbly, about 25 minutes. Serve warm in a fondue pot or chafing dish, garnished with parsley, if desired.

Serves 6
(Makes about 3 cups)