OYSTER AND ARTICHOKE DIP

1 cup fresh oysters
1/4 cup oyster liquor (liquid of the oysters)
1/2 cup milk
3/4 pound (12 ounces) cream cheese, softened
1/2 cup Parmesan, freshly grated
1/3 cup green onion, chopped
2 teaspoons garlic, minced
2 large eggs, beaten
1 tablespoon freshly squeezed lemon juice
1 cup drained, jarred or thawed artichoke hearts, patted dry
1 teaspoon salt
2 teaspoons Creole seasoning such as Tony Chachere's seasoning mix (available in groceries)
1/4 teaspoon black pepper, freshly ground
1 tablespoon hot sauce
Butter, as needed
crackers (for serving)

Preheat oven to 350 degrees F. Butter a deep 1-quart casserole dish.

Place oysters in small, stainless-steel sauce pot with oyster liquor and milk. Simmer 6-7 minutes until oysters are cooked thoroughly. Strain, reserve liquid and allow oysters to cool. Once they have cooled, roughly chop oysters.

In a food processor, combine cream cheese, reserved oyster broth, Parmesan, green onions, garlic, eggs and lemon juice; pulse until smooth. Add artichokes, salt, Creole seasoning, pepper and hot sauce; pulse until just mixed.

Fold in chopped oysters by hand. Transfer mixture to prepared casserole dish.

Bake until mixture is lightly browned and set - approximately 30 minutes.

Serve warm with crackers.

Makes 1 quart (32 servings)
Adapted from source: Deep South Parties by Robert St. John