RANCH OYSTER ROCKEFELLER DIP
OMG, OMG, OMG! One of my all-time oyster favorites ... in a dip! I plan to serve this with toasted baguette slices... or maybe toasted pita pieces... or maybe just a spoon! Will make for DF next visit while the oysters are still winter fat. Got this in my email - from gourmet_recipes_from_around_the_world. Attributed to "CHILI PEPPER MAGAZINE". Thank you ringwraith, you are my hero!
Provided by Busters friend
Categories < 60 Mins
Time 40m
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Drain all of the liquid from the spinach.
- Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
- Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
- Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
- Add spinach and stir for about 1 minute to fully incorporate the seasoning.
- Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. Remove from heat, cool, and refrigerate for later use.
- To serve, heat to a simmer and serve warm in a chafing dish in a dip bowl.
Nutrition Facts : Calories 2051.1, Fat 177.1, SaturatedFat 85.5, Cholesterol 518.1, Sodium 2905.9, Carbohydrate 46.1, Fiber 15.4, Sugar 8, Protein 79.5
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