Favorite cream cheese dip at parties specially if served with Ritz crackers. The smokiness of the oysters goes very well with cream cheese making this dip irresistible.
1 can of smoked oysters
1 package of cream cheese (Philadelfia)
1/4 cup of milk
2 tbsp pickled jalapeño juice
salt and pepper
Grind or chop smoked oysters in a small food processor with their oil, put aside. In a small saucepan melt the cream cheese. Add the oysters, jalapeno juice and enough milk to reach desired consistency. Season with salt and pepper to taste. Serve on a small bowl with Ritz crackers or inside a round sourdough bread.
Adapted from the book: ¡A La Mesa!, written by Mayita, Irma and Cristina Levy.