Creamy Oysters Rockefeller Dip

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.

Yield: 18 servings (serving size: 2 tablespoons dip and 2 bread slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 26%
  • Fat: 2.4g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 11.1g
  • Fiber: 1.3g
  • Cholesterol: 16mg
  • Iron: 2.3mg
  • Sodium: 213mg
  • Calcium: 80mg


  • 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


  1. Preheat oven to 375°.
  2. Arrange the baguette slices on 2 baking sheets; bake baguette slices at 375° for 8 minutes or until crisp.
  3. Preheat broiler.
  4. Place 1/2 (1-ounce) bread slice in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.
  5. 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.
  6. Place onions, celery, and parsley in a blender or food processor, and process until finely chopped.
  7. 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.
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