Spinach-Artichoke-Dip Charbroiled Oysters


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.fullsizeoutput_4080.jpegFirst, 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.fullsizeoutput_4083.jpegI chopped the spinach and drained artichoke hearts.fullsizeoutput_4094.jpegAnd grated the cheeses.fullsizeoutput_4085.jpegThen in a bowl I mixed everything well.fullsizeoutput_4082.jpegfullsizeoutput_4084.jpegfullsizeoutput_4086.jpegfullsizeoutput_4087.jpegThen I spooned the mixture on top of each oyster, evenly distributing.fullsizeoutput_4088.jpegfullsizeoutput_4089.jpegThen Rourke fired up the grill and placed the oysters directly on the grill. He grilled them for about five minutes or until bubbly.fullsizeoutput_408d.jpegfullsizeoutput_4090.jpegfullsizeoutput_4096.jpegThen we served them on a large platter over hydrangea leaves for garnish.fullsizeoutput_4099.jpeg

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.



fullsizeoutput_4097.jpegBon appetit!



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