December 11, 2010

Steamy Smoked Oyster Dip

7 oz Smoked Oysters, rinsed, drained and mashed
   1 Tbsp Butter
   1/2 cup Almonds, sliced  
   1 1/2 tsp prepared Horseradish
   1 cup Cream Cheese, softened 
   2 Tbsp white Onion, chopped
   1 Tbsp Milk
   Black Pepper, to taste
 
Directions:
Melt the butter in a frying pan. Brown the almonds on all sides and set aside. Beat the cream cheese until smooth then blend in the milk. Add 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 degrees for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip.


Found on: fishex

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