Smoked Oyster Spread

This was simple & terrific on a Ritz! I poured off the liquid from the oysters & didn’t add it back; thought it would make the texture oily. Skipped the lemon pepper & added fine zest & juice from half a lemon; really freshened it up. This is a simple recipe; enjoy it. You can add a dozen extras but then it’s not the recipe.

Excellent. I don’t put the lemon pepper in though. I’m not into hot spices so it was perfect for us.

I used this recipe exactly and it was wonderful! I MIGHT add a bit more hot sauce, but then again it was perfect as is.

I loved it, the flavours blend perfectly. I doubled the recipe and add a few drops of Sriracha, perfection! There’s no need to mash the oysters as they will break up when blending in the cream cheese. I will definitely make this again. Thanks for the recipe.

Made it with about 6 oz. cream cheese, excellent! I put sliced green olives on top, also excellent! Wife who probably wouldn’t eat smoked oysters loved this spread. We only had pita crackers, worked great!

This is rated as is after sitting overnight in the refrigerator. I found it a little lacking after that and added finely diced whites of 2 small green onions. Topped with the greens and roughly cracked pepper and returned to fridge a couple hours before serving. Extra star!! Guests ate a double batch! Double onions accordingly.

I made this with regular oysters packed in water. I wish I had smoked oysters. I added red pepper flakes that gave it a zing. I didn’t have the lemon pepper. It was very good and I ate it for lunch on Triscuit’s.

I’m surprised no one else thought of it, but I add horseradish to taste. SUPERB

A big hit! Easy and quick to prepare.

I’m a huge fan of smoked oysters, so this was a hit for me. Followed the recipe, including lemon pepper, and added about a half teaspoon of sriracha, and I’m hooked. After the first several bites, I added a small pinch of Sitka Alder Smoked Sea Salt, and a dash of lime juice, and liked it even more. The citrus tang and extra smokiness along with the lovely oyster flavor are to die for.

Easy to make, simple but great!

Pretty good! I used 8oz of cream cheese and 1 tin of oysters. Did not change much – used lemon pepper, and also added a little bit of minced onion and a sprinkle of cayenne to zip things up. Next time I would leave out the lemon pepper (added a weird aftertaste) and the hot sauce. Instead I would put in more worcestershire sauce to play up on the smokiness of the oysters. I would also chop up some onions (very very fine) or some chives. Oh yeah – I also added a little bit of olive oil, as someone suggested, but I didn’t think it made a difference. I LIKE the thickness of this dip!

I added a bit more worcestershire, and instead of lemon pepper I put seasoned salt for a more smokey flavor. I also made mine kind of like an oyster bake, putting shredded cheese and crushed crackers on top. Then I set the oven on hi broil and let it cook until the crackers were brown. I thought it was amazing.

I love smoked oysters so this went over very well. I think I will add some sour cream to it next time as it is quite thick. I am glad I had a sturdy cracker to serve with this.

I, too, use 8 oz of cream cheese and it has plenty of smoked oyster taste. I love the Worcestershire sauce flavor so I always add a bit more. I’ve made this recipe for years and don’t know why I didn’t review it sooner. It’s something that can be put together at the last minute and served. It’s not the prettiest dip, but it works on flavor!

This was very good. I is now a regular in my home. I just added somr green onions for color and taste enhancement. Thank you this recipe=))

LOVE THIS!! It doesn’t look pretty and you don’t like smoked oysters you won’t like it. But it is SO GOOD! I use 8 oz cream cheese, 2 cans of smoked oysters, 1 tsp lemon pepper, 1 tsp worcestershire, and several drops of tabasco. YUMMY!

The oomph that people are lacking is a package of ONION SOUP MIX. Add a little olive oil to loosen the mixture, mix in the soup mix with the cream cheese and the mussels/oysters. You also need 2 cans of oysters/mussels per block of cream cheese and soup mix. Refrigerate for a couple of hours and KABOOM!

I love this dip, though I would hesitate to make it for company, because the oyster flavor is certainly strong and probably not for everyone. I like mine with a dash of hot sauce.

Served to group of gourmet cook friends. Some liked it a lot. Others were not enthused about it.

Yumm.. Made this for a quick lunch. Added a little mayo as suggested by another review. Also added a chopped scallion and used Tamari soy sauce rather than worchester (because of allergy) I also found that using my small food processor made this a snap to make and the texture was just perfect for my purpose.