Smoky, savory, and seriously craveable. Created by Hog Island Culinary Director Chef Lauren Kiino, this dip is a guaranteed crowd-pleaser.
1 big bowl o' dip
Ingredients:
- 1 8-oz jar Hog Island smoked oysters, roughly chopped, oil drained and reserved
- 1 tbsp minced shallot
- 1 tsp fresh thyme, minced
- 2 tbsp fresh parsley, minced
- ½ tsp dry mustard powder (such as Coleman’s)
- 1 tsp tabasco
- ½ tsp fish sauce
- 1 tbsp whole grain mustard
- ½ cup sour cream
- 1 recipe smoked oyster aioli (recipe below)
- 2 egg yolks, room temperature
- 2 cloves garlic, microplaned
- 1 tsp worcestershire sauce
- 1 tsp dijon mustard
- Reserved oil from smoked oysters, plus additional neutral oil to total 1 cup
- 1 tbsp fresh lemon juice, plus more for finishing
- Sea salt, to taste
- Freshly ground black pepper, to taste
To prepare the smoked oyster aioli:
Blend egg yolks, garlic cloves garlic, Worcestershire, 1 tbsp fresh lemon juice, dijon mustard, and sea salt with an immersion blender. Slowly add reserved oil from smoked oysters plus neutral oil until all oil is incorporated and aioli is emulsified. Adjust with additional sea salt and lemon juice to taste.
To prepare the smoked oyster dip:
Combine all ingredients and season with sea salt, black pepper, and lemon juice. Serve with buttery crackers.