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Anchored in Tradition: New England Sonoran Oyster Dip - KVOA | KVOA.com | Tucson, Arizona

Anchored in Tradition: New England Sonoran Oyster Dip

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Matt Brode: New England Sonoran Oyster Dip 

Ingredients: one package of cream cheese

One tin of smoked baby oysters 

5 sliced jalapeños (or to taste)

Directions:

In a pot on medium heat add entire package of cream cheese. Stir it until it’s soft. 

Slice up the jalapeños in small cubes and add to the pot. 

Open a can of baby smoked oysters - and drain about half of the oil.  Add oysters to the pot. 

Stir and mix all of the ingredients together until the cream cheese is soft and the ingredients are well mixed. 

Serve with bread or crackers. 

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