smoked oyster dip
An easy, make-ahead dip with a nice smoky undertone from the canned oysters.
8 ounces cream cheese, at room temperature
1 small clove garlic, smashed into a paste
Zest from 1/2 lemon
1 tablespoon fresh lemon juice
1 tablespoon minced fresh flat-leaf Italian parsley
1 teaspoon Worcestershire sauce
Dash Tabasco, or hot sauce, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
1 3-3.75-ounce tin smoked oysters, drained and chopped (reserve oil from tin)
Crackers or toasted bread slices, for serving
In a bowl, add cream cheese, garlic, lemon zest and juice, parsley, Worcestershire sauce, and hot sauce, and season with salt and pepper. Stir until well combined. Gently fold in oysters. Taste for flavor and adjust as desired (if mixture is too thick, add an additional 1 tablespoon lemon juice or oil from oysters). Transfer to a serving bowl, cover with plastic wrap and chill for at least 1 hour before serving.