Deviled Oysters

This recipe can be adjusted as dip or spread by varying the amounts of mayonnaise and/or sour cream used. Of course the oysters are smoked, added deviling is from a combination of pepper and horseradish. The essential consideration is the ratio of oysters to cream cheese, which should be almost if not precisely 1:1. Green onions, finely chopped black olives or mild peppers are options.

Soften an eight-ounce package of cream cheese and blend in six to eight ounces of minced smoked oysters. I always add about a tablespoon or so of the liquid from the can to kick up the smokiness. Mix in at least a tablespoon each of mayo and sour cream—more of either if you want a creamier texture—and the juice of half a lemon. Add horseradish (at least a tablespoon), cayenne and salt to taste. Serve with crisp bread for spreading or chips and vegetables for dipping.

 

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