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    You are in: Home / Recipes / Ranch Oyster Rockefeller Dip Recipe
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    Ranch Oyster Rockefeller Dip

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Buster's friend's Note:

    OMG, OMG, OMG! One of my all-time oyster favorites ... in a dip! I plan to serve this with toasted baguette slices... or maybe toasted pita pieces... or maybe just a spoon! Will make for DF next visit while the oysters are still winter fat. Got this in my email - from gourmet_recipes_from_around_the_world. Attributed to "CHILI PEPPER MAGAZINE". Thank you ringwraith, you are my hero!

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    Units: US | Metric


    1. 1
      Drain all of the liquid from the spinach.
    2. 2
      Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
    3. 3
      Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
    4. 4
      Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
    5. 5
      Add spinach and stir for about 1 minute to fully incorporate the seasoning.
    6. 6
      Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. Remove from heat, cool, and refrigerate for later use.
    7. 7
      To serve, heat to a simmer and serve warm in a chafing dish in a dip bowl.

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    Nutritional Facts for Ranch Oyster Rockefeller Dip

    Serving Size: 1 (2318 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2051.0
    Calories from Fat 1593
    Total Fat 177.1 g
    Saturated Fat 85.5 g
    Cholesterol 518.1 mg
    Sodium 2905.9 mg
    Total Carbohydrate 46.1 g
    Dietary Fiber 15.4 g
    Sugars 7.9 g
    Protein 79.4 g

    The following items or measurements are not included:


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