Oyster and Artichoke Dip

Appetizers

Oyster and Artichokes are classic New Orleans pairings. One of the most popular soups served at our restaurants is Oyster and Artichoke Bisque. This recipe uses that soup as inspiration.

Ingredients

1 cup oysters, freshly shucked

1 /4 cup oyster liquor

1 /2 cup milk

3 /4 pound cream cheese, softened

1 /2 cup freshly grated Parmesan

1 /3 cup chopped green onions

2 tsp garlic, minced

2 large eggs, beaten

1 Tbsp lemon juice, freshly squeezed

1 cup drained jarred or thawed artichoke hearts, patted dry

1 tsp salt

2 tsp Creole seasoning

1 /4 tsp black pepper, freshly ground

1 Tbsp hot sauce

Butter, as needed

Instructions

Preheat oven to 350 degrees.

Place the oysters in a small stainless steel sauce pot with oyster liquor and milk. Simmer 6-7 minutes until oysters are thoroughly cooked. Strain, reserve liquid, and allow oysters to cool. Once cooled, roughly chop the oysters.

In a food processor, combine cream cheese, reserved oyster broth, parmesan, green onions, garlic, eggs, and lemon juice, and pulse until smooth. Add artichokes, salt, Creole seasoning, pepper, and hot sauce, and pulse until just mixed. Fold in chopped oysters by hand.

Transfer mixture to a buttered, deep one-quart casserole dish and bake until lightly browned and set, approximately 30 minutes.

Serve warm with crackers.

Yield: 1 quart

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com