Ranch Oyster Rockefeller Dip

Name: Ranch Oyster Rockefeller Dip
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

12 ingredients

7 steps

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.