Finger Food Friday: Mock Oyster Dip

New Orleans Mock Oyster Dip

Mock Oyster Dip

I’m sharing a bit of food nostalgia with you on this Friday.  It centers on Mock Oyster Dip, a glorious concoction of garlicky, cheesy goodness containing chopped broccoli and mushrooms meant to imitate the flavor and texture of oysters.  Mind you, this is not French-Creole haute cuisine.  It’s comforting New Orleans family finger food made with processed cheese and canned soup.  It’s special because each bite awakens wonderful distant memories and important milestones.  Over countless servings of warm Mock Oyster Dip that my family dished up at birthday parties, graduation parties and holiday dinners, I observed the various ways food connects families and friends, relaxes and comforts, and makes everyone happy.  Through those same servings, I also learned a couple of valuable life lessons like not eating over the bowl or double-dipping–big girl stuff!

When working with a recipe like this–one that’s tied so strongly to my past–I tend not to tweak it even when the memory of the dish ends up being better than the dish itself.  However, in this instance, I was forced to make some changes since the Kraft Garlic Cheese Roll called for in the original recipe has been discontinued.  I’ve replaced it with Velveeta, fresh jalapenos and a touch of liquid smoke.  While I was at it, I also decided to work in fresh broccoli and mushrooms for the frozen and canned ingredients listed in the original recipe.  I feel confident, though, that the authenticity of this recipe remains intact.

In keeping with nostalgia, may I suggest an old-school brew to accompany this finger food? Dixie Beer–a regional favorite since 1907 and one of the last remaining iconic New Orleans beer brands (although sadly, since Katrina, it has being brewed outside Louisiana).

Until next week …

Mock Oyster Dip Recipe

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1 pound fresh broccoli florets
1 stick butter
4-ounces white mushrooms, halved and sliced thin
1 medium onion, chopped
1 garlic clove, minced
1 fresh jalapeno pepper, seeded and minced
1 10 3/4-ounce can cream of mushroom soup, undiluted
1 8-ounce package Velveeta cheese, cut into 1/2-inch cubes
1/2 teaspoon garlic powder
1/4 teaspoon liquid smoke
Pinch of cayenne pepper
Salt and black pepper to taste
Fritos Scoops corn chips, for serving

Cook broccoli in a pot of salted water until very tender; drain and chop small.  Set aside.  In a medium saucepan over medium heat, melt butter.  Add mushrooms, onions, garlic and jalapeno peppers; cook stirring frequently until tender, about 5 minutes.   Reduce heat to low.  Stir in soup.  Add cheese; stir over low heat until melted.  Add cooked broccoli, garlic powder, liquid smoke and cayenne pepper; cook until broccoli is heated through.  Season to taste with salt and black pepper.  Serve immediately with Fritos Scoops.  Makes about 4 cups.


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7 Responses
  1. robin newman says:

    This is another family favorite we had. The only difference? my aunt used the Kraft Garlic Cheese roll in the green wrapper. She didn’t use cayenne, jalapeno peppers or liquid smoke. This was crowd pleaser!

  2. Debbie Calogero Applebaum says:

    Love this blog! I’m having a “retro” Gentilly menu for Christmas Eve, and I couldn’t find this recipe in my files. I googled “mock oyster dip” and knew that this blog had to be great from the name, Raised on a Roux! Then I realized that you were the precious little girl from SJM! So happy to find you, Genet! Great blog!

    • Genet says:

      Hey Debbie! So good hearing from you and happy to help with that fantastic Chilly Gentilly meal you have planned! Please wish the family a very Merry Christmas for me!

  3. Liz says:

    Love your blog and so glad you did the work on this recipe. I’m a New Orleans girl living outside of Austin, TX these days. For Christmas 2016 I decided we would do a old school New Orleans finger dipping foods from my early days. The last time I had Mock Oyster Dip, my mom made it right here in Texas for my sons christening party – he is now 21. And Kraft Garlic Cheese roll was still around. This year I couldn’t find it and didn’t want to spend the time to improvise the ingredients. Love reading all your posts – brings back sweet memories form my life growing up in NOLA and the rich culture and tight family connections. Thanks again for your hard work and sharing the art of wonderful cooking and bring people together with food.

  4. Debby Messa says:

    Zappardo’s on Veterans Blvd in Metairie makes their own garlic cheese!!

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