Monday, February 2, 2015

Smoked Oyster Dip



Here we are again with another fantastic recipe from Amy Thielen's cookbook.
I seem to have a trend going on here on my blog lately with smoked items, so I'm keepin' it alive with another smoked bite, Smoke Oyster Dip.

That I am sure will win over my hubbies appetite!  He loves smoked oyster stew at New Years.

I made this for our Super Bowl party it was a smash.  Honestly when I was reading the ingredients I wondered how they would all taste together, I really liked it!

You even make your own crackers for this dip, I didn't read the recipe that closely before I went to the grocery store I ended up buying those little cocktail Rye crackers in your grocery stores deli section.  They worked just fine.

Here is what you will need:
1 3 oz tin smoked oysters
1/4 cup softened cream cheese
1/2 cup sour cream
2 tsp lemon juice
1 teaspoon soy sauce
1/3 cup finely diced summer sausage
1/2 cup pecorino cheese, finely grated
1 tablespoon freshly minced parsley
Freshly ground pepper
1 sleeve rye cocktail bread squares (28 pieces)
4 tablespoons butter
1 clove garlic


How to make this dip:
Mix together with a spatula your cream cheese and sour cream.
Add in the oysters, lemon juice, soy sauce, finely chopped summer sausage, pecorino, 1/2 tsp pepper, and the parsley.  Mix this well.
Ta-da you're finished with the dip!!!


How to make the bread (my version, cause I didn't follow her direction well, opps):
Preheat your oven to 375 degrees
I used 28 mini squares of rye deli bread, I tried rolling them thinner with a rolling pin but that did not work.  So I used them as is.
Lay the bread onto a baking sheet, using a pastry brush coat with butter.
Bake for 10 minutes
Flip them over give another coat of butter and rub with a clove of garlic that has been cut in half.
Bake another 10 minutes.

Now you are ready to eat, Enjoy!

You can buy a copy of Amy's cookbook here on Amazon, where you can read all her wonderful recipes (written correctly I may add LOL).







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