Shelly's Recipe

OYSTER ROCKEFELLER DIP

Category: Dips - Cold

2 lbs frozen chopped spinach, thawed and squeezed dry
12 oz smoked bacon, finely diced
2 cloves garlic, minced
1 cup white onions, finely diced
2 oz butter
black pepper, to taste
1 pint fresh oysters, shucked
1/2 cup heavy whipping cream
8 oz cream cheese
1/2 cup grated Parmesan cheese
Dash hot sauce

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 garlic, onions, butter, salt and pepper. 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 heavy cream, cream cheese, Parmesan cheese and hot sauce. 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, bring to room temperature and serve in dip bowl.