Yield: 24 Servings
|1||Bunch green onions; chopped|
|1||Stick butter (up to)|
|1 can||(large) mushroom stem & pieces|
|Sherry or white wine|
Saute onions in butter. Drain oysters; add oysters to green onions. Add mushrooms and simmer until the oysters begin to curl on the edges. Add the artichokes. Place the mixture in a blender or food processor and blend until well mixed. Add sherry wine to get the proper dip consistency. Serve in a chafing dish with either toasted bread squares or small oyster patties.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .