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Smoked oyster and clam spread



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1 tin smoked baby clams
1 tin smoked oysters
1 cup Fage 0% plain Greek yogurt
1 cup part skim Ricotta cheese
1/2 cup grated three cheese blend
1 can artichoke hearts in water
2 cups loose fresh spinach
1 tbsp Worchestershire sauce
1 tsp Tabasco
1 tbsp horseradish

Stir yogurt and cheese in bowl.
Pulse oysters and clams (drain and rinse first to get rid of can taste) and stir into blend
Pulse artichoke hearts and stir into blend
Stir in spinach, Worchestershire, Tabasco and horseradish into blend.
Spoon 1/4 cup into ramekins.
Bake at 375 for 20 minutes.

104 cals, 5.4 G fat, 4.4 G carb, 9.3 G Protein.< br /> Makes 10-12 servings. Nutrition based on 10 servings.

My surgeon plan says to stop drinking liquids 15-30 mins before eating, so I stop when I put this in oven to time it right.

If you like smoked oysters at all, this is a nice, rich tasting dish that works nicely for pureed stage.

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