This Creamy Smoked Oyster Dip with thyme, lemon zest, pink peppercorns, and smoked paprika is a quick and delightful spread for any occasion!
Hey everyone! I hope you all are doing great. First of all, let me congratulate you on the official spring! I fact, I didn’t realize the astronomical spring was March 19th this year, until two days later. On a side note, it doesn’t look a lot like spring yet. Speaking of spring, we’re going to have possibly up to 10 cm of snow!
It’s going to be really nice and warm soon. In meanwhile, let’s enjoy this irresistibly delicious and decadent Creamy Smoked Oyster Dip. You will need just 5 minutes to make it, and it’s packed with flavour and texture. Basically, this is a combination of cream cheese and smoked oysters (You can also use smoked mussels.) Plus, you are going to need just a few aromatic ingredients that you probably already have in your kitchen. Lemon, fresh thyme, and crushed pink peppercorns do elevate the flavour profile of this Creamy Smoked Oyster Dip.
Serve this dip with some toasted baguette, crackers, or whatever you fancy as an appetizer or even light meal. And don’t forget some white wine!
Cheers for now.
Ingredients
- 450 gr. cream cheese (Plain of with garlic&herbs), at room temperature
- 3-4 jars × 80 gr smoked oysters, drained and divided
- Zest of 1 lemon + to more to garnish, grated
- 1/2 – 1 tbsp. lemon juice
- 1 tbsp. of fresh thyme
- 1/2 tsp. smoked paprika
- 1/4 tsp. pink peppercorns, divided
Instructions
- Place the cream cheese in a blender and pulse 15-20 seconds.
- Add the 1/2 of the oysters, lemon zest and juice, thyme, paprika, and peppercorns and process about 30-40 seconds, until smooth. Try and add some salt if necessary (I didn’t use any.)
- Reserve 1-2 tbsp of oysters to garnish, and add the remaining into the blander. Pulse just for a couple of times, to coarsely mince them.
- Transfer the dip to a bowl or container. Course chop 1-2 tbsp. of reserved oysters. Garnish the dip with the oysters, more lemon zest, thyme, and peppercorn.
- Serve with toasted bread of your choice.
- Keep refrigerated.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Oh, my gosh, does this dip sound amazing! My mom would have tins of things like smoked oysters in our pantry and making them into a dip was genius!! Stay well, Ben!
While I’m not a fan of oysters in their natural form, I’m definitely a fan of dip and umami flavours that this dip has. I’m looking forward to trying this.
So excited for spring – we don’t have a single daffodil yet!
Like Jeff and David, I’ve never had smoked oysters, but I know that I’d love them. This dip looks addictive!
I can’t WAIT for spring, Ben! We keep being teased with nice weather and then get hit with snow again.
Since I’m going to be spending all of this time at home, I should use some of it for this creamy oyster dip!!! I have stocked up on crackers!
I’ve never had smoked oysters or smoked mussles, but man do I ever want to try this dip! It sounds and looks utterly fantastic!
Jeff the Chef recently posted…Chocolate Blackout Cake
Smoked oysters, eh? I don’t think I’ve ever had those! I’ve had raw ones (didn’t care for ’em) and grilled ones (delicious), but never smoked. That’s next on the list! And this dip sounds like a great way to use them, too. I can’t lie, though, I’m kinda starting at that bread, too. It looks quite tasty!
David @ Spiced recently posted…20 Must Have Beef Recipes