Oyster Rockefeller Dip

Kitchen Tested
  • Yield 12 servings

If you’re in the mood for oysters but don’t want to go through the usual hassle of preparing them, take this easy, amazing dip out for a test drive.


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




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