Creamy Oysters Rockefeller Dip

Ingredients

• 1.5 teaspoons anchovy paste 
• 0.3 teaspoon pepper black
• 9 ounces diagonally bread baguette french cut ()
• 0.5 teaspoon butter 
• 1 cup celery coarsely chopped
• 0.3 cup evaporated milk fat-free
• 0.5 cup parsley fresh chopped
• 10 ounce pkt spinach frozen thawed drained chopped
• 1 cup green onions coarsely chopped
• 1 tablespoon juice of lemon fresh
• 12 ounce standard oysters undrained
• 1 ounce parmesan cheese fresh grated
• 1 ounce bread white
• 1 tablespoon worcestershire sauce 

Equipment

• food processor
• bowl
• baking sheet
• oven
• blender
• broiler
• dutch oven
• colander
• broiler pan

Directions

1. Preheat oven to 37
2. Arrange the baguette slices on 2 baking sheets; bake baguette slices at 375 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.
6. Place the oysters on a broiler pan, and broil 7 minutes or until the edges of oysters curl. Cool and chop.
7. Place onions, celery, and parsley in a blender or food processor, and process until finely chopped.
8. Melt butter in a Dutch oven over medium-high heat.
9. Add onion mixture; saut 5 minutes or until tender.
10. 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.