Oyster Rockefeller Dip

  • Yield: 12 servings


36 oysters, drained and reserve 1/4 cup oyster liquid
3tablespoons butter
1 (10-ounce) package frozen spinach, cooked and drained
1/2cup chopped Italian parsley
1bunch green onions, chopped
1/4cup chopped green bell pepper
1cup fat free Half and Half
1cup skim milk
2tablespoons cornstarch
1tablespoon anise-flavored liqueur or Pernod (optional)


  1. Preheat broiler.
  2. Broil oysters on a nonstick sheet until they curl. Watch carefully as not to overcook.
  3. Melt butter in a large pot, then add cooked spinach, parsley, green onions and green pepper and cook for 5 minutes before stirring in half-and-half and milk.
  4. Mix cornstarch with 1/4 cup reserved oyster liquid. Combine with spinach mixture and cook until mixture boils and begins to thicken.


Nutritional Info *per serving

  • Calories 99
  • Fat 4g
  • Saturated Fat 2g
  • Cholesterol 30mg
  • Sodium 160mg
  • Carbohydrate 10g
  • Fiber 2g
  • Sugars 4g
  • Protein 6g