1 - 4 oz. can smoked oysters
8 ounces smoked gouda cheese, cubed
1 - 8 oz. package cream cheese, cubed
1/4 cup sour cream
1/4 teaspoon Dijon mustard
1/4 cup half and half, or to taste

Crush the smoked oysters with a fork and put them in a heavy, medium-sized saucepan along with the cubed cheeses and sour cream. Heat slowly over low heat until the cheeses are melted.  Stir in mustard. If the mixture is too thick for easy dipping, add enough half and half to make it a good dipping consistency. 

Serve with toasted French bread or Triscuits.