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bowl of AIP Smoked Oyster Dip
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5 from 2 votes

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.
Prep Time10 mins
Chill Time3 hrs
Total Time3 hrs 10 mins
Course: Ingredient
Cuisine: American
Servings: 16 tablespoons
Calories: 117kcal
Author: Beth Chen


  • Immersion Blender
  • Lemon Peel Grater


  • 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


  • 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.


  • 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


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