Steamy Smoked Oyster Dip
Submitted by edward lee
Smoky, briny oysters folded into whipped cream cheese with horseradish kick, topped with butter-toasted almonds, and baked until bubbling. The hot dip that turns any party into an event.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis isn’t your average chip-and-dip situation.
Smoked oysters get mashed and stirred into a silky cream cheese base spiked with horseradish and onion, giving every scoop layers of smoky, briny, tangy flavor.
Butter-browned almonds scattered on top add a toasty crunch that plays off the rich, bubbly filling underneath.
Serve it straight from a chafing dish with sturdy dippers like tortilla chips, thick-cut bell peppers, or fennel wedges.
This one disappears fast, so you might want to double the batch.
Kitchen Tips
- Rinse and drain the canned oysters well to tone down any excess saltiness
- Soften the cream cheese fully before mixing for a smooth, lump-free dip
- Brown the almonds over medium heat and watch them closely; they go from toasted to burnt in seconds
- Serve with a mix of chips and raw vegetables for contrasting textures
Ingredients
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
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