Oysters Rockefeller DipUser Submitted Recipe
12 oz finely chopped yellow onions
12 oz finely chopped celery
12 oz finely chopped bell pepper
1 stick butter
2/3 gallon of well drained oysters
3 lbs frozen chopped spinach, drained well
Oil of Anise
Melba Toast Rounds
Saute onions, celery and bell pepper in butter. When almost tender, add the oysters. Cook til oysters are done. While they are cooking, chop the oysters so there will be pieces throughout the dip. The easiest way to do this is to take a 46 oz. can - cut out one end and put holes in the other end. The can makes an outstanding chopper! Season to taste with salt and pepper. Add the drained spinach in thirds. Mix well. Season with Oil of Anise and Tabasco to taste. Serve in any type of heated serving dish with Melba Toast Rounds. Enjoy!!
Servingsno serving information available
no nutrition information available
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