Smoked Oyster Dip

If you enjoy smoked oysters with crackers, this simple dip is a game changer. Within 15 minutes you have flavourful appetizer to share. Don’t forget to serve this party-perfect dip with your favourite bubbly. The safe ratio for this dip is to use just one can of smoked oysters. But we're flavour-obsessed and tested it with 2 cans, which is definitely more satisfying for us. But you can start with one can and if you feel that you want more flavour, add a second can. We also love it with a little spice in the dip. You can use either the ground chipotle or cayenne. Or go zingy with the spice and put them both in, which is what we often when making the smoked oyster dip for ourselves.

1 (3.75 oz) canned smoked oysters, drained (106 g)
8 oz cream cheese, softened to room temperature (227 g)
1 medium lemon, freshly zested
1 Tbsp. lemon juice, freshly squeezed (15 mL)
1 Tbsp. fresh dill, chopped or 1 tsp. dried dill
1 tsp. ground smoked paprika (5 mL)
½ tsp. ground chipotle (2.5 mL)
½ tsp. ground cayenne pepper (2.5 mL)
¼ tsp. sea salt (1.25 mL)
black pepper, freshly ground
2 Tbsp. capers (30 mL)

Combine everything but the capers in a bowl; smoked oysters, cream cheese, lemon zest, lemon juice, dill, smoked paprika, chipotle and/or cayenne, salt and pepper.

With the back of a spoon, smash and stir the oysters and flavourings into the cream cheese until everything is combined evenly.

Gently stir in the capers. Transfer to a serving dish. Chill until ready to serve.