Oyster Rockefeller Dip Recipe

Name: Oyster Rockefeller Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 quarts Fresh Shucked Oysters; 2 bunches Green Onions; 20 ounces Frozen Chopped Spinach (room temperature); 1/2 pound Butter; 1/4 cup Worcestershire; 1 ounce Anchovy Paste (a tube); 1.5 ounces Herbsaint; 5 dashes Tabasco; 1 cup Italian Breadcrumbs; 1/2 cup Parmesan (grated); 1/2 Lemon juice (1/2 lemon); 1 bunch Parsley

Servings: persons

1.5 quarts Fresh Shucked Oysters
2 bunches Green Onions
20 ounces Frozen Chopped Spinach (room temperature)
1/2 pound Butter
1/4 cup Worcestershire
1 ounce Anchovy Paste (a tube)
1.5 ounces Herbsaint
5 dashes Tabasco
1 cup Italian Breadcrumbs
1/2 cup Parmesan (grated)
1/2 Lemon juice (1/2 lemon)
1 bunch Parsley

1
Drain oysters and reserve liquid. Depending on size of oysters, can keep whole or use kitchen sheers to cut them in half or smaller pieces. Set aside.
2
Chop green onions very small (cuisinart or by hand).
3
Melt butter in large pot over low-med heat.
4
Add onions to butter and saute for five minutes or until very soft.
5
Add spinach to pot and saute for 5 minutes.
6
Add Worcestershire, Anchovy paste, Herbsaint, lemon and bring to simmer. Add Tabasco to taste. Continue simmering for 10 minutes.
7
Add raw oysters to mixture and cook for 1/2 hour over simmering heat.
8
Add breadcrumbs and parsley, balancing consistency with oyster liquor.
9
Add Parmesan and salt only if needed (the breadcrumbs typically have enough salt for the dip).
10
Stir and let sit for 10 minutes over lowest heat.
11
Serve on toasted baquette rounds or Holland Rusk.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1.5 quarts Fresh Shucked Oysters, 2 bunches Green Onions, 20 ounces Frozen Chopped Spinach (room temperature), 1/2 pound Butter, and more.

Yes, Oyster Rockefeller Dip falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Oyster Rockefeller Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions