Creamy Oysters Rockefeller Dip

• 36 (1/4-inch-thick) slices diagonally cut French bread baguette (about 9 ounces)
• 1/2 (1-ounce) slice white bread
• 1 (12-ounce) container standard oysters, undrained
• 1 cup coarsely chopped green onions
• 1 cup coarsely chopped celery
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon butter
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1/4 cup evaporated fat-free milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons anchovy paste
• 1/4 teaspoon black pepper

1. Preheat oven to 375u0b0.
2. Arrange the baguette slices on 2 baking sheets; bake baguette slices at 375u0b0 for 8 minutes or until crisp.
3. Preheat broiler.
4. Place 1/2 (1-ounce) bread slice in a food processor; pulse 10 times or until coarse crumbs measure 1/4 cup.
5. Drain the oysters in a colander over a bowl, reserving 2 tablespoons oyster liquid. Place the oysters on a broiler pan, and broil 7 minutes or until the edges of oysters curl. Cool and chop.
6. Place onions, celery, and parsley in a blender or food processor, and process until finely chopped.
7. Melt butter in a Dutch oven over medium-high heat. Add onion mixture; saute 5 minutes or until tender. Add spinach; cook 2 minutes or until thoroughly heated. Stir in oysters, 1/4 cup breadcrumbs, 2 tablespoon oyster liquid, cheeses, and the remaining ingredients; cook 2 minutes or until well blended, stirring constantly.

bread, white bread, oysters, green onions, celery, parsley, butter, parmesan cheese, cream cheese, milk, lemon juice, worcestershire sauce, anchovy paste, black pepper

Taken from www.myrecipes.com/recipe/creamy-oysters-rockefeller-dip (may not work)