Smoked Oyster and Olive Tapenade

Simply put, this is my favorite way to prepare smoked oysters for a party.  This dish is salty, spicy, and exotic.  It is best served with hunks of a rustic European bread to dip or spread.  I always drain smoked oysters and let them soak for a half hour in cold brine to freshen them and remove the excess oil.

  • 1 eight ounce package of cream cheese
  • 1 and a half cups of good mayonnaise
  • 2 teaspoons of Crystal hot sauce
  • 1 tablespoon of freshly squeezed lemon juice
  • 1 teaspoon of lemon zest
  • 4 ounces of prepared olive tapenade OR a small can of chopped black olives
  • 1 can of smoked oysters, washed, drained, and chopped.

Mix all of the ingredients and chill.  This will make about two cups

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