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. Broil oysters on baking sheet coated with nonstick cooking spray until oysters begin to curl, watching carefully. Drain any liquid.
  2. In large nonstick pot, melt butter. Add cooked spinach, parsley, green onions and green pepper, sautéing until vegetables are tender, 5 minutes. Stir in half-and-half and milk.
  3. In small bowl, combine cornstarch with 1/4 cup reserved oyster liquid. Add to spinach mixture, cooking until mixture comes to boil and slightly thickens. Add anise, if desired. Makes 3 cups.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

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