Creamy Oysters Rockefeller Dip

recipe
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.
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Yield:

18 servings (serving size: 2 tablespoons dip and 2 bread slices)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 26 %
Fat 2.4 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 4.6 g
Carbohydrate 11.1 g
Fiber 1.3 g
Cholesterol 16 mg
Iron 2.3 mg
Sodium 213 mg
Calcium 80 mg

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

Preparation

Preheat oven to 375°.

Arrange the baguette slices on 2 baking sheets; bake baguette slices at 375° for 8 minutes or until crisp.

Preheat broiler.

Place 1/2 (1-ounce) bread slice in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.

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.

Place onions, celery, and parsley in a blender or food processor, and process until finely chopped.

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.

Note:

November 2001
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