Skip to main content
Mariner's Menu

Oysters Rockefeller Dip


  • 1 pint oysters
  • 10 ounces frozen chopped spinach
  • 2 tablespoons butter
  • 2 tablespoons minced shallots
  • 1 tablespoon oyster liquid
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon Tabasco
  • ½ teaspoon minced garlic
  • 2 tablespoons heavy cream
  • ¼ cup mayonnaise
  • ½ cup grated Parmesan cheese
  • ½ cup grated Gruyere cheese
  • 4 ounces cream cheese, room temperature

Heat oven to 400° F.

Drain oysters in a colander. Reserve oyster liquid.

Remove oysters from colander and pat dry. Rough chop oysters, return to colander so they can continue to drain, set aside.

Cook spinach according to package directions. Drain and squeeze out excess water, set aside.

Heat a saucepan to medium, add butter, shallots, oyster liquid, salt, pepper and Tabasco, cook for 2 to 3 minutes. Remove from heat, add garlic and spinach to mixture, combine well. Set aside.

In a bowl, combine heavy cream, mayonnaise, ¼ cup Parmesan cheese, Gruyere cheese and cream cheese. Add spinach mixture, combine well. Add oysters, mix gently.

Place mixture in an 8-inch cast-iron skillet. Top with remaining ¼ cup of Parmesan cheese. Bake for about 25 minutes or until hot and bubbling. Serve hot with crackers or crostini.

Contributed by Vanda Lewis