Ranch Oyster Rockefeller Dip

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!

• Ready In: 40 mins
• Yields: 2 quarts

Ingredients

• 2  lbs frozen spinach (chopped)
• 12  ounces bacon, smoked, finely diced
• 1  cup  white onion, finely diced
• 2  ounces butter
•  salt, to taste
•  black pepper, to taste
• 1⁄2 teaspoon  dried chipotle powder
• 1  pint  oyster, shucked in their liquid
• 1  ounce anisette
• 1⁄2 cup heavy whipping cream
• 8  ounces cream cheese
• 1⁄2 cup parmesan cheese, grated

Directions

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