This craveable dip gets a double dose of our Habanero Hot Oysters; first, they are finely chopped and folded into the dip, then the dip itself is adorned with more whole smoked oysters.
2 tins Ekone Habanero Hot Oysters
2 tablespoons finely minced shallot, from approximately 1 small shallot
1 tablespoon lemon juice
Sea salt and ground black pepper to season
½ cup cream cheese
2 tablespoons mayonnaise
1 tablespoon capers, roughly chopped
¼ cup finely chopped dill, plus a few fronds to garnish
2 tablespoons finely chopped parsley
Dash hot sauce
Crackers to serve
Finely chop the contents of one tin of oysters.
Add the minced shallots, lemon juice, and a small pinch of salt to a bowl. Set aside to macerate for at least 5 minutes. Add the cream cheese, mayonnaise, capers, chopped herbs, and chopped oysters to the bowl. Mix well to combine, then season with a pinch each of salt and pepper. Taste for seasoning and adjust if needed.
Add the dip to your favorite serving bowl. Using the back of a large spoon, create a shallow well in the center of the dip. Nestle in the whole oysters from the reserved tin, and garnish the dip with a few sprigs of dill and another grind of black pepper. Enjoy with crackers.