Smoked Oyster Dip

Tinned fish are a pantry staple for me. Oysters, sardines, mussels…you name it, I probably have it. Growing up, I often saw smoked oysters being served as some form of appetizer. A simple appetizer of just the oysters with lime juice and a few dashes of Maggi or in the form of a cheese roll with chopped oysters and pecans on top. I am not entirely sure how common smoked oysters are in the U.S., but in Mexico, they’re a classic.

I wanted to make this quintessential appetizer more exciting with the addition of lemon zest and capers for tartness. Fresh herbs always give a dish that extra “oomph”, so lots of green onions and parsley turned out to be the perfect complement. Serious onion dip vibes in this one!

This dip has such a rustic look and it tastes so incredible, no one will know it only took you 10 minutes to make. Serve with your favorite crackers or potato chips. I dare you to eat only one. Impossible!

RECIPE & INGREDIENTS:

#oysters #tinnedfish #easy #recipe #dip #appetizer #smoked

Instagram: @letemeatsteak

[karladuncan]

Hey Miss Lovely, I'm definitely making this soon! I love this kinda stuff!

[robyndaye]

I'm not Mexican and I eat smoked oysters sauteed and hot sauce over grits all the time

[Snooky]

How much cream cheese and sour cream? Thanks! Looks wonderful!

[sterlingrozier]

No smoke oysters is like kiss a black man, that what you wanted to say.

[jeannecastellano]

Canned smoked oysters and other canned fish are always in my pantry, but I make sure they're packed in OLIVE OIL. Yours were packed in cottonseed oil. Why?? Cottonseed oil is the ultimate industrial oil and tastes like it should lube trucks. I can't believe you then used the leftover oil in your dip. Yuck!

Your recipe, other than that unforgivable sin, looks delicious. Get olive oil packed fish men and women of the world!