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Oysters Rockefeller Dip
Oysters Rockefeller Dip

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Oysters Rockefeller Dip

1/4 lb butter
1/4 cup flour
1 chopped green bell pepper
1 chopped onion
2 stalks chopped celery
1 package frozen chopped spinach
3 cloves minced garlic
1 pint oysters, drained and chopped
2 tablespoons anisette
1 teaspoon anise seeds

Directions:
1.  In a nonstick pan make a light roux with butter and flour
2.  Add chopped vegetables and cook an low heat for 1/2 hour stirring frequently
3.  If the mix seems too thick add juice from the oysters
4.  Add chopped oysters and spinach and cook 15 minutes
5.  If too thick add a little juice from the oysters
6.  Serve as a dip with crackers or crusty warm bread

Serves: 4



 





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