Nippy Oyster and Bacon Dip With Crisp Potato Wedges

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This rich, creamy dip is very versatile. Spoon into a serving bowl and surround with a big platter of vegetables for dipping, such as blanched broccoli, cauliflower or Brussels sprouts, or crispy potato wedges  If simplicity is the order of the day, open a bag of potato chips. Either way, this dip always earns rave reviews.

Nippy Oyster and Bacon Dip With Crisp Potato Wedges
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Ingredients
  1. Small (maximum 31⁄2 quart) slow cooker
  2. 2 slices bacon, cooked to crisp, then crumbled
  3. 8 oz cream cheese, softened 250 g
  4. 1 cup shredded Cheddar cheese preferably sharp (aged), 250 mL
  5. 2 tbsp mayonnaise 30 mL
  6. 1⁄4 tsp freshly ground black pepper 1 mL
  7. 1⁄2 to 1 jalapeño pepper, seeded and finely chopped
  8. 1 can (4 oz/85 g) smoked oysters, drained and cut in half
  9. 1 roasted red bell pepper, finely chopped
  10. Potato chips, optional
  11. Crispy Potato Wedges
  12. Brussels sprouts, cooked until slightly underdone, optional
  13. Blanched broccoli spears or cauliflower florets, optional
Instructions
  1. 1. In slow cooker stoneware, combine bacon, cream cheese, Cheddar, mayonnaise, black pepper and jalapeño pepper. Stir well. Cover and cook on High for 1 hour. Add oysters and bell pepper and stir again. Cook on High for an additional 30 minutes, until hot and bubbly.
Notes
  1. When it is cold outside, there is nothing more satisfying than a hot and bubbling dip loaded with flavor. One advantage to this rich, creamy infusion is its versatility. For an impressive presentation, spoon into a serving bowl and surround with a big platter of vegetables for dipping, such as blanched broccoli, cauliflower or Brussels sprouts and crispy potato wedges. If simplicity is the order of the day, open a bag of potato chips. Either way, this dip always earns rave reviews.
Judith Finlayson https://judithfinlayson.com/
Posted in Appetizers, Fish & Seafood, Gluten-Free, Recipes, Vegetarian & Vegan.

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