Oyster and Artichoke Dip — Robert St. John

Ingredients

• 1 cup oysters, freshly shucked
• 1 /4 cup oyster liquor
• 1 /2 cup milk
• 3 /4 pound cream cheese, softened
• 1 /2 cup freshly grated Parmesan
• 1 /3 cup chopped green onions
• 2 tsp garlic, minced
• 2 large eggs, beaten
• 1 Tbsp lemon juice, freshly squeezed
• 1 cup drained jarred or thawed artichoke hearts, patted dry
• 1 tsp salt
• 2 tsp Creole seasoning
• 1 /4 tsp black pepper, freshly ground
• 1 Tbsp hot sauce
• Butter, as needed