Saturday, December 17, 2011

Mock Oyster Dip

This is an oldie but a goodie.  Perfect served in a chafing dish at a cocktail party.  It calls for frozen chopped broccoli, but I don't like the stems and pieces, so I use broccoli florets and cut them up.
  • 1 (32oz.) bag of frozen broccoli florets
  • 1 stick of butter
  • 1 medium onion, chopped
  • 1 can of cream of mushroom soup
  • 1 can of sliced mushrooms, drained
  • ½ lb. of Velveeta, cut into small cubes
  • 1 t. Tony Chachere’s Creole Seasoning
  • 1 t. garlic powder
  • ½ t. black pepper
  • 2 T. Crystal hot sauce
  1. Boil water in a large pot and add the broccoli florets to the boiling water for 5 minutes
  2. Strain the broccoli, allow to cool, then chop
  3. In a Dutch oven, over medium heat, sauté the onions in the butter
  4. Add the next 7 ingredients and heat until the Velveeta is melted
  5. Add the broccoli and cook on low heat for 20 minutes until all ingredients are incorporated and heated
  6. Serve in a chafing dish or crock pot with flaky butter crackers
 Tips and Tricks:
  • Ritz crackers are good with this dip.
  • Some people are put off by the name of this dip.  As you can see by the list of ingredients there are no oysters in the dip.  The mushrooms give the impression of an oyster, hence the name “Mock Oyster Dip”.  If you know someone doesn’t like oysters, call it Broccoli Cheese Dip.

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