Named for the famous "Whistling Oyster," of London who, during the 1840s was triumphantly displayed at the Drury Lane Oyster House where he/she was discovered, this tasty dip is delicious on crackers or crostini or used as a dip for fresh vegetables, including celery, carrots, cauliflower, and jicama.

Whistling Oyster Dip

Makes approximately 2 cups

Ingredients

• 12 large shucked oysters
• 1/2 cup dry white wine
• 1/2 cream cheese, softened
• 1 1/2 cups sour cream
• 2 tablespoons finely chopped green onions
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh parsley
• 1 tablespoon capers
• Dash of hot sauce
• Freshly ground black pepper to taste

Directions

1. Bring the wine to a boil in a saucepan.  Reduce to a simmer and drop in the oysters
2. Cook about 3 minutes, or until the oysters begin to plump
3. Drain and coarsely chop the oysters
4. In a mixing bowl, beat the cream cheese until light and fluffy
5. Add the sour cream, mixing well
6. Stir in the green onion, thyme, parsley, and capers, mixing well
7. Gently fold in the oysters
8. Season to taste with hot sauce and black pepper
9. Transfer to a serving bowl
10. Serve at room temperature

Recipe coutesy Bill Whitbeck via The Whistling Oyster tavern in Quilcene, WA from The Joy of Oysters