Oyster Bread Dip

Ingredients

• 1 large (24 ounce) round loaf Italian bread
• 16 ounces softened cream cheese
• 20 ounces chopped oysters
• 1/4 cup oyster liquid
• 3 tablespoons grated onion
• 2 tablespoons beer
• 2 teaspoons Worcestershire sauce
• 2 teaspoons lemon juice
• 1 teaspoon Tabasco sauce
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• Raw vegetables for dipping
• Parsley

Instructions

1. Heat oven to 250 degrees F.
2. With a sharp knife cut top from bread; set top aside. Hollow loaf, leaving 2-inch shell; cut removed bread in cubes and set aside.
3. In a large bowl beat cream cheese until smooth; stir in oysters (and liquid), onion, beer, Worcestershire, lemon juice, cayenne, Tabasco and salt until well blended.
4. On a baking sheet make a cross with 2 sheets of foil, long enough to cover loaf. Center bread shell on foil. Pour in oyster mixture; cover with top.
5. Wrap loaf with foil. Bake for 3 hours.
6. Toast bread cubes during last 5 minutes of baking.
7. Remove top. Sprinkle with parsley.
8. Serve on platter with vegetables and bread cubes.