RANCH OYSTER ROCKEFELLER DIP

Ranch Oyster Rockefeller Dip image

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

Time 40m

Yield 2 quarts

Number Of Ingredients 12

Ingredients

2 lbs frozen spinach (chopped)
12 ounces bacon, smoked, finely diced
1 cup white onion, finely diced
2 ounces butter
salt, to taste
black pepper, to taste
1/2 teaspoon dried chipotle powder
1 pint oyster, shucked in their liquid
1 ounce anisette
1/2 cup heavy whipping cream
8 ounces cream cheese
1/2 cup parmesan cheese, grated

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