AIP Smoked Oyster Dip
This creamy AIP Smoked Oyster Dip is smooth and citrusy with a hint of smoke. Enjoy this canned oyster recipe with your favorite cassava or plantain chips. This recipe is Paleo and AIP friendly.
Servings: 16 tablespoons
Calories: 117kcal
Equipment
- Immersion Blender
- Lemon Peel Grater
Ingredients
- 1/2 cup Avocado Oil
- 1/2 cup Palm Shortening
- pinch Turmeric
- 1/4 teaspoon Salt
- 2 teaspoons Lemon Juice about juice of one lemon, Apple Cider Vinegar is a good substitute
- 1 3 ounce can Smoked Oysters
- 2 teaspoons Lemon Zest
- 2 teaspoons Chives chopped
Instructions
- Add all the ingredients except the chives into a container suitable for an immersion blender. Blend until for at least 2 minutes.
- Add the chives and then stir to combine.
- Place in the fridge to chill and thicken for about 2-3 hours.
Notes
- The chill time is important as it allows the mixture to firm up and get a mayo-like texture as well as allow the flavors to blend.
- Avocado oil is the only oil that I would recommend for this recipe. Olive oil has too distinct flavor and doesn’t play well with the others.
- Serve with AIP crackers, cucumbers, plantain or cassava chips.
- I used this avocado oil.
- I used these Smoked Oysters. Please make sure to check ingredients to ensure that it’s AIP friendly. Companies can change ingredients without notice.
- This is the palm shortening that I like to use.
Nutrition
Serving: 1tablespoon | Calories: 117kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg