Habanero Smoked Oyster Dip | Taylor Shellfish Farms

Ingredients

• 2 tins Ekone Habanero Hot Oysters
• 2 tablespoons finely minced shallot, from approximately 1 small shallot
• 1 tablespoon lemon juice
• Sea salt and ground black pepper to season
• ½ cup cream cheese
• 2 tablespoons mayonnaise
• 1 tablespoon capers, roughly chopped
• ¼ cup finely chopped dill, plus a few fronds to garnish
• 2 tablespoons finely chopped parsley
• Dash hot sauce
• Crackers to serve