Inspired by oysters Rockefeller, which was created at Antoine’s Restaurant in New Orleans in 1889, this spinach dip is creamy, cheesy, and completely irresistible.
Oysters Rockefeller Spinach Dip
Makes 6 to 8 Servings
- 2 teaspoons unsalted butter
- 8 ounces shucked oysters (about 24 oysters), drained
- 1 cup mayonnaise*
- 4 ounces cream cheese, softened
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Parmesan cheese
- 2 teaspoons anise liqueur*
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon hot sauce
- ¼ cup panko (Japanese bread crumbs)
- Toasted baguette slices, to serve
- Preheat oven to 350°. Lightly spray a small baking dish with cooking spray.
- In a medium skillet, melt butter over medium-high heat. Add oysters; cook for 1 minute. Remove oysters using a slotted spoon, and set aside.
- In a medium bowl, beat mayonnaise and cream cheese with a mixer at medium speed until well combined. Stir in spinach, Parmesan, liqueur, Worcestershire, lemon juice, garlic powder, and hot sauce. Gently fold in oysters. Spoon mixture into prepared pan. Sprinkle bread crumbs on top.
- Bake until bubbly, about 30 minutes. Serve on baguette.
*We used Blue Plate Mayonnaise and Herbsaint.