Smoked oysters appetizers

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If you love oysters and spinach dip, then this Smoked Oyster Rockefeller Dip will be addicting to say the least and perfect for any party.

This smoked oyster pâté is so easy to make. All you need is a can of smoked oysters and a few ingredients you probably already have in your pantry and refrigerator.

The safe ratio for this dip is to use just one can of smoked oysters. But we're flavor-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 flavor, 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 & put them both in, which is what we often when making the smoked oyster dip for ourselves.

A simple and fast Asian appetizer using canned smoked oysters and the ever popular chili garlic condiment, sriracha.

This quick and easy Smoked Oyster Tapenade appetizer is the best way to east smoked oysters. It’s a salty, briny, and slightly smoky dip that is a great way to ease your palette into smoked oysters.

This baked smoked oyster spread is creamy with the perfect hint of smoky sea and spice, delicious atop toasted baguette circles. If you really want to push the boat out, serve it with chilled brut Champagne or dry sparkling wine.

This creamy Smoked Oyster dip is made with cream cheese and sour cream and it is the perfect appetizer for the holidays or any large gathering. Plus it is super easy to make guy's as it takes less than 10 minutes from start to finish.

Home smoked oysters are tender and plump with a lovely, subtle smoke flavor that doesn't overwhelm. Smoking oysters at home is easy with a pellet smoker to maintain a low, even temperature, but you can make them on a gas grill too. I have instructions for both.

This recipe does not use a whole lot of ingredients. I am a big believer in keeping the flavors basic to really let the smoke and the oyster be the star of the show. This recipe doesn't include a brine or marinade, instead of using the juice within the oyster, a little bit of butter, garlic, and hot sauce.