Oyster Spinach Artichoke "Dip"
Serves 2 as a main course, 4 as a first course, 6-8 as a dip
Ingredients
2 bags fresh spinach
1 can quartered artichokes, drained
2 8-oz containers freshly chucked oysters
2 tablespoons mayonnaise
1 tablespoon sour cream
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried dill
1/4 teaspoon each salt and pepper
6 butter crackers (like Ritz brand)
1 tablespoon unsalted butter
optional: 2-3 slices cooked bacon for garnish
Method
- Preheat oven to 375˚F. Lightly oil two pie plates or four oven proof dishes.
- Steam spinach 2 minutes. (Use the microwave or a stove-top steaming basket over an inch of water. Not water needed for the microwave.) Remove spinach to a chopping board and chop. Allow any excess water to drain.
- Mix spinach with mayonnaise, sour cream, cheese, dill, salt and pepper. Taste for seasoning.
- Drain liquid from canned artichokes and arrange over spinach.
- Divide spinach among baking dishes.
- Drain liquor from oysters (reserve or freeze for another use) and place each oyster alongside artichokes, alternating to create a nice pattern.
- Crush crackers finely and sprinkle about 1/2 teaspoon of ground crackers over each oyster. Dot oysters with butter.
- Bake 12-15 minutes oat 375˚F until oysters are cooked through and crackers crumbs are lightly browned.
- Serve with more crackers, warm pita triangles or baguette slices. Set out a serving spoon for guests to spoon "dip" onto bread.
No comments:
Post a Comment