| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Vegetables |
|
Appetizers, Cheese, Fish, Vegetables, Dips |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter Or Regular Margarine |
| 1/2 |
c |
Almonds; Sliced |
| 1 |
c |
Cream Cheese; Softened |
| 1 |
tb |
Milk |
|
|
Black Pepper; To Taste |
| 1 1/2 |
ts |
Horseradish; Prepared |
| 2 |
tb |
White Onion; Chopped |
| 7 |
oz |
Smoked Oysters; * |
INSTRUCTIONS
* Use two 3.6 oz cans of smoked oysters, rinsed, drained and mashed
with a fork. +++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Melt the butter in a frying pan. Brown the almonds, on
all sides, in the melted butter and set aside. Beat the cream cheese until
smooth then blend in the milk. Add the pepper to taste, horseradish, and
chopped onion, blending well. Fold in the oysters and pour into a
casserole dish. Sprinkle the browned almonds on the top and bake at 375
degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and
serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips,
Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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