Who doesn’t love a spinach artichoke dip? And, who doesn’t just drool over charbroiled oysters? Well, why not put these two favorites together?
Recently, we had a family grill-out. For a fancy app, we served these oysters. They were a huge hit. So, I thought I would divulge how we made these delectable little shellfish.First, I enlisted Erin to shucking two dozen raw oysters. (Thank you, Erin!!!)
Then, I gathered fresh spinach mayonnaise, Parmesan, butter, artichoke hearts, and mozzarella cheese.I chopped the spinach and drained artichoke hearts.And grated the cheeses.Then in a bowl I mixed everything well.Then I spooned the mixture on top of each oyster, evenly distributing.Then Rourke fired up the grill and placed the oysters directly on the grill. He grilled them for about five minutes or until bubbly.Then we served them on a large platter over hydrangea leaves for garnish.
It was a group effort well worth the efforts. They were gone in minutes!
2 dozen fresh oysters
1 cup chopped spinach
1 5.8 ounce artichokes (not marinated), drained and chopped
1/4 cup grated Parmesan cheese
4 ounces grated mozzarella cheese
1/4 cup of mayonnaise
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 stick of butter, at room temperature
Shuck oysters and place on ice.
Combine the rest of the ingredients in a bowl and mix well. Spoon mixture on top of oysters. Grill oysters directly over heat for about five minutes or until bubbly.
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