Oyster Rockefeller Dip
Recipe By:
Jacqueline Clarke
Impress your guests with this creamy Oyster Rockefeller Dip, made with Nor'Easter's sustainably raised, hand-shucked oysters. Packed with savory spinach, garlic, fennel, and parmesan, its a decadent twist on a classic dish, perfect for entertaining!
Serves
6
4 TBSP unsalted butter, separated
1 shallot, finely chopped
1/2 fennel bulb, diced
3 cups fresh spinach
2 cloves garlic, grated
8 oz shucked oysters, drained and chopped
4 oz cream cheese, softened
1 TBSP lemon zest
1/2 tsp cracked black pepper
1/4 cup grated Parmesan, separated
2 tsp favorite hot sauce
1/8 cup panko or breadcrumbs
Ingredients
Preheat oven to 350°F. Lightly oil a small oven-safe casserole dish.
Rockefeller Mix: Melt 3 TBSP butter in a skillet over a medium heat. Add chopped shallot and fennel. Sauté until the shallot and fennel begin to soften.
Add in the spinach, grated garlic, and chopped oysters—sauté these additions for roughly 1 minute until the spinach softens, and the oysters are about halfway cooked (you do not want the garlic to brown, or the oysters to get over-cooked!). Transfer sauté pan ingredients into a bowl to rest.
Cool Ingredients: In a medium bowl, place cream cheese, lemon zest, black pepper, hot sauce, and 1/8 cup parmesan cheese. Stir to combine.
Carefully fold your Rockefeller Mix ingredients into the bowl with your Cool Ingredients. Stir to combine.
Transfer the combined dip ingredients into a casserole dish. Top the dip ingredients with a layer of remaining parmesan cheese, and bake in the oven for 15-20 minutes, until the parmesan is bubbly and lightly golden.
Remove dip from the oven, and sprinkle with panko (or breadcrumbs). Return to the dip to the oven, and switch the oven from “bake” to broil” to allow the panko to crisp and turn golden. (This should take less than 1 minute—be careful not to burn the breadcrumbs!)
Remove dip from oven, and enjoy with some fresh sliced bread or your favorite crackers!
