Oysters Rockefeller Dip is THE BEST SPINACH DIP for oyster lovers. Super creamy and full of flavor, this dip tastes great on toasted baguette. Makes an elegant holiday appetizer.
At our house, some type of oyster recipe is a must during the holiday season. Scroll down for more oyster recipes.
Oysters Rockefeller Origination
Oysters Rockefeller dates back to the 1800s where it originated at Antoine’s restaurant in New Orleans. It is said that one customer exclaimed “This is as rich as a Rockefeller!” Oysters Rockefeller typically are made up of butter, spinach, parsley, breadcrumbs, and Pernod.
Oysters Rockefeller Dip Recipe Tip
Pernod is an anise-flavored liqueur and it adds a distinctive taste. But it is very expensive and I don’t recommend buying it just to make this dip. It will taste perfectly delicious without it.
Cream cheese, mayonnaise, and sour cream form a super creamy base for this dip. Parmesan cheese, TABASCO sauce, lemon juice, green onions, and Worcestershire sauce add just the right amount of flavor without overpowering the flavor of the oysters and spinach.
Make Ahead and Storage
This recipe can be assembled up to 8 hours in advance and refrigerated until you are realy to place it in the oven. Leftovers will keep in an airtight container in the refrigerator for 2 days.
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Pin ItMore Oyster Recipes
- Smoked Oyster Spread
- Oyster Stew
- Oyster Casserole
- Oyster and Wild Rice Soup
- Oyster Rockefeller Bread Pudding
Oysters Rockefeller Dip
Ingredients
- 1 tablespoon butter
- 12 ounces shucked oysters, drained
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon fresh lemon juice
- 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry in paper towels
- 2 green onions, sliced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon TABASCO sauce
- 1/4 teaspoon black pepper
- 1 tablespoon Pernod liqueur, optional
Instructions
- Preheat oven to 350 degrees. Lightly grease a small casserole dish.
- Melt butter in a skillet over medium heat. Add oysters and cook for just a minute or two to get them about halfway cooked. Remove from heat.
- Place cream cheese, mayonnaise, sour cream, and lemon juice in a large bowl. Mix together with a wooden spoon or a hand-held mixer.
- Add spinach, green onions, Parmesan cheese, garlic powder, Worcestershire sauce, salt, TABASCO sauce, black pepper, and Pernod.
- Add oysters, chopping them in half if they are large. Gently stir everything together.
- Transfer mixture to prepared casserole dish. Bake for 20 to 25 minutes, or until bubbly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made it for Christmas but I used fresh spinach and chevre goat cheese instead of cream cheese. I also added some anise seed in place of the Pernod. I used a Pullman loaf to make toast points. I had a lot of liquid come off the drained and rinsed oysters when I cooked them so I removed them from the pan,
added the other seasonings to the butter liquid and cooked it down. Then I added the reduction and oysters back to the mayo, Sour Cream, chevre , and spinach. Will serve it in a couple of hours.
Used to make oyster Rockefeller casserole and we substituted anise seeds for Pernod to impart a little liquorish flavor. Maybe 1\2 -1 tsp.
Made this once, last year for Christmas Eve after church. It was awesome. Making again this year. We get the little oysters from Costco. Don’t have Pernod. Vodka or gin or just leave it out. Susie
Can you use canned smoked oysters
I added panko bread crumbs w parsley and bacon on top… to make it authentic rockerfeller!!! Yum.
This was sooooo good!!