Oyster-artichoke dip

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, .

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