Ranch Oyster Rockefeller Dip - cooking recipe

Ingredients

2 lbs frozen spinach (chopped)
12 ounces bacon, smoked, finely diced
1 cup white onion, finely diced
2 ounces butter
salt, to taste
black pepper, to taste
1/2 teaspoon dried chipotle powder
1 pint oyster, shucked in their liquid
1 ounce anisette
1/2 cup heavy whipping cream
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preparation

Drain all of the liquid from the spinach.
Over medium flame, slowly brown bacon to render all of the fat, keeping fat in pan.
Add the onions, butter, salt and pepper, and chipotle powder. Saute slowly until onions are lightly caramelized.
Add oysters with juice and simmer until juice is fully reduced. Stir often to break oysters into small pieces.
Add spinach and stir for about 1 minute to fully incorporate the seasoning.
Add anisette, heavy cream, cream cheese, and Parmesan cheese. Simmer several minutes until thickened. Remove from heat, cool, and refrigerate for later use.
To serve, heat to a simmer and serve warm in a chafing dish in a dip bowl.