This recipe is easily adjusted for a dip or spread by varying the amounts of mayonnaise and/or sour cream. Though the oysters are smoked, the true deviling is pepper and horseradish. It’s essential that the ratio of drained oysters to cream cheese is 1:1. Green onions, finely chopped black olives or mild peppers are considered options.
Soften cream cheese, season with ground black pepper and blend with an equal amount of minced smoked oysters. I always add about a tablespoon or so of the liquid from the can to kick up the smokiness and smooth the mix. Add at least a tablespoon each of mayo and sour cream—more of either to your taste—and the juice of half a lemon, horseradish (at least a tablespoon) and cayenne. No salt.