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FEATURED RECIPE

Jon V. Diebold from Washington Platform Saloon & Restaurant

SMOKED OYSTER HICKORY DIP

Posted: 2/10/2012

INGREDIENTS:

4 oz. Cream cheese
2 oz. Sour cream
¼ tsp. Seasoned salt
2 oz. Chipotle peppers, rough chopped
2 oz. artichoke hearts, rough chopped
4 oz. Smoked oysters, including packing oil, rough chopped
pinch Old Bay Seasoning
black pepper & garlic to taste

INSTRUCTIONS:

Blend cream cheese & sour cream until smooth. Fold in remaining
ingredients. In oven proof dish, warm the mix slightly, and serve with
crackers, pita chips, or pretzels. 

Yield: 14 oz. Serves 6-8 people

Cook Time:


FEATURED RECIPE ARCHIVES

Smoked Oyster Hickory Dip
by Jon V. Diebold (posted 2/10/2012)

Coq Au Vin
by Ernesto Luna, Executive Chef (posted 11/1/2011)

Smoked Oyster Croquettes
by Jon Diebold (posted 8/26/2011)

Texas Fried Cod with Raspberry Honey Kosher Salt Glaze
by View Cucina (posted 7/7/2011)

WHAT’S SO GREAT ABOUT THE INGREDIENTS AT INDEPENDENT RESTAURANTS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect..