Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Bunch green onions; chopped |
| 1 \N | Stick butter (up to) |
| 3½ \N | Dozen oysters |
| 1 can | (large) mushroom stem & pieces |
| 1 can | Artichokes |
| \N \N | 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, .