📝 About This Recipe
This luxurious dip is a sophisticated nod to the seafood shacks of the Pacific Northwest and the elegant parlor parties of the South. It marries the deep, umami-rich flavor of smoked oysters with a velvety, herb-flecked cream cheese base and a hint of zesty lemon. Perfectly baked until the Gruyère crust is golden and bubbling, it’s an addictive appetizer that turns a humble tin of seafood into a gourmet centerpiece.
🥗 Ingredients
The Creamy Base
- 16 ounces Cream cheese (softened to room temperature)
- 1/2 cup Sour cream (full fat preferred)
- 1/4 cup Mayonnaise (high quality, like Duke's or Hellmann's)
- 1 tablespoon Worcestershire sauce
- 1-2 teaspoons Hot sauce (Tabasco or Crystal brand)
Seafood & Aromatics
- 2 tins (3.75 oz each) Smoked oysters (drained and roughly chopped)
- 1 medium Shallot (very finely minced)
- 2 cloves Garlic (grated or pushed through a press)
- 2 tablespoons Fresh chives (finely chopped)
- 1 tablespoon Fresh parsley (flat-leaf, chopped)
- 1 teaspoon Lemon zest (freshly grated)
- 1/2 teaspoon Old Bay seasoning
The Topping
- 1/2 cup Gruyère cheese (freshly shredded)
- 1/4 cup Panko breadcrumbs
- 1 tablespoon Unsalted butter (melted)
- 1/4 teaspoon Smoked paprika (for color)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish or a 9-inch pie plate with butter or non-stick spray.
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2
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a stiff spatula to beat until the mixture is completely smooth and lump-free.
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3
Add the Worcestershire sauce, hot sauce, lemon zest, and Old Bay seasoning to the cream cheese mixture. Fold together until the spices are evenly distributed.
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4
Stir in the minced shallots, pressed garlic, chopped chives, and parsley. The aromatics will provide a fresh contrast to the rich cheese.
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5
Gently fold in the chopped smoked oysters. Be careful not to over-mix at this stage; you want small, distinct pieces of oyster throughout the dip rather than a grey paste.
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6
Taste the mixture. Depending on the saltiness of your oysters and brand of hot sauce, you may want to add a pinch of black pepper or a squeeze of lemon juice.
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7
Transfer the dip into your prepared baking dish, smoothing the top with the back of a spoon.
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8
In a small bowl, toss the panko breadcrumbs with the melted butter and smoked paprika until the crumbs are evenly coated.
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9
Sprinkle the shredded Gruyère cheese evenly over the top of the dip, followed by the buttery panko mixture.
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10
Place the dish in the center of the oven and bake for 20-25 minutes. The dip should be bubbling around the edges and the breadcrumbs should be a deep golden brown.
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11
For an extra-crispy top, turn the broiler on for the last 60 seconds of cooking, watching closely to prevent burning.
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12
Remove from the oven and let it rest for 5 minutes before serving. This allows the cheese to set slightly so it's not too runny.
💡 Chef's Tips
Always ensure your cream cheese is truly at room temperature to avoid a grainy texture. If you prefer a milder flavor, you can substitute the smoked oysters with canned 'boiled' oysters or even chopped canned clams. Avoid using pre-shredded cheese in bags; it contains potato starch that prevents it from melting into a smooth, gooey layer. For a spicy kick, add a finely diced jalapeño to the aromatics section. Make-ahead tip: Assemble the dip (without the panko topping) up to 24 hours in advance, then top and bake just before guests arrive.
🍽️ Serving Suggestions
Serve warm with thick-cut kettle chips or buttery Ritz crackers. Pair with a crisp, acidic white wine like a Muscadet or a dry Sauvignon Blanc to cut through the richness. Accompany with chilled celery sticks and cucumber slices for a refreshing, low-carb crunch. Offer a side of quick-pickled red onions to provide a bright, vinegary pop against the smoky flavors. A cold, pilsner-style beer is the perfect casual pairing for this seaside classic.