Recipe: oyster bread dip
Oyster Bread Dip
1 large (24 ounce )round loaf Italian bread
16 ounces softened lotion cheese
20 ounces cut oysters
1/4 mug oyster liquid
3 tbsps grated onion
2 tbsps beer
2 tsps Worcestershire sauce 2 tsps lemon juice
1 teaspoon Tabasco sauce 1/8 tsp cayenne pepper
1/2 teaspoon salt
Raw vegetables for dipping
Parsley Preheat oven to 250 degrees F.
With sharp blade reduced top from bread; established leading aside. Hollow loaf, leaving 2-inch covering; cut got rid of bread in dices as well as alloted.
In large bowl beat cream cheese up until smooth; stir in oysters (and also fluid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well mixed. On baking sheet make a cross with 2 sheets of aluminum foil, long enough to cover loaf. Center bread shell on aluminum foil. Gather oyster combination; cover with top. Cover loaf with foil. Bake for 3 hrs.
Toast bread cubes throughout last 5 mins of baking. Remove top. Sprinkle with parsley.
Serve on plate with vegetables as well as bread dices.