OYSTERS ROCKEFELLER SPINACH DIP

This spinach dip is from a 2002 cookbook by New Orleanian Katherine Fausset, "The Cooking Club Cookbook."

Makes 6 to 8 servings

1 tablespoon olive oil

1 dozen fresh oysters, shucked, drained

1 (10-ounce) package frozen chopped spinach, cooked, drained

4 ounces low-fat cream cheese, softened

1/2 cup freshly grated Parmesan cheese

1/2 cup low-fat mayonnaise

1/2 cup fat-free sour cream

2 teaspoons freshly squeezed lemon juice

1 medium-size clove garlic, pressed in garlic press or minced

2 green onions, sliced thin

10 drops Tabasco sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon salt, or to taste

Freshly ground black pepper to taste

2 tablespoons Herbsaint (optional)

1/4 cup chopped flat-leaf parsley (optional)

Melba-toast rounds, for serving

Preheat oven to 350 degrees.

Heat olive oil in a skillet over medium heat. Cook the oysters in the oil for about 5 minutes, until edges curl. Remove from heat. (If necessary, cut large oysters in 2 or 3 pieces.)

In a food processor or blender, combine spinach, cream cheese, Parmesan, mayonnaise, sour cream and lemon juice. Transfer the mixture to a bowl and stir in the garlic, onions, Tabasco, Worcestershire and salt. Season with pepper. If using, add Herbsaint and parsley. Gently fold in oysters. Spoon the mixture into a casserole or baking dish. Bake for 25 minutes, until bubbly. Serve warm with melba-toast rounds.Hy