Saturday, February 26, 2011

How To Make Chip Dip

Sometime in the past couple months, Chive was out visiting with someone, and they served chips and dip. Store dip. We don't buy the stuff ourselves - it's glutenous. I don't think he'd ever tried it before, and he was appalled at the taste.

He mentioned it the next time he saw me making dip for chips and veggies here at home, and I remarked that not only the taste, but the price was ghastly too. For a teeny wee little 250ml container, most grocery stores charge about $3. He was shocked. I did a quick-n-dirty calculation, and reckoned that the bowl that I made, approximately 1 litre, was costing us about $4. And it tastes good. Too good. Too bad for the state of lushness in my hindquarters, but at least I'm not paying the lenten price while I'm eating it, too!

Maybe it's foolish to post this, but I've been thinking a lot about making a recipe book for my kids, and one of the things I want to include is a dip recipe. I want them to have something on hand to refer to when they branch out and need a memory-jog on how to feed themselves gluten-freely, without paying someone else to put the food on their plates.

So here it is, yer basic dip.

(And here's a Helpful Hint, useful in general cookery - you can always add more, but you can't add less. Start conservative, and then became a thrashing liberal as the spirit moves you.)

Sour cream, any amount you choose. This is the body of your dip, so whatever you scoop into your mixing bowl will be more or less the amount you'll get out of it in the end. Might as well use the whole litre, huh?

Garlic, finely minced. I used 2 small cloves for my 1 litre of sour cream.

Onions, either white onions, or red, or scallions. Finely minced. Maybe 1/4 of a sweet onion? Remember the Helpful Hint.

Salt and pepper.

Vinegar. I used 1 capful, or approximately 1 tbsp.

Fresh lemon juice. I said FRESH. Put that bottle of RealLemon back on the shelf. 2 tsp.

Grated cheese, if you want. Cheddar, mozza, parmesan. Real parmesan, SVP. You can use as much as you like, but if you use too much your dip gets so stiff it'll break the chips.

Dill. I like dill, personally. If you don't like it, or don't like any of the above, feel free to omit. But I used about 1 tsp of dried dill.

Any other herbs you feel compelled to add. Chive'll add basil to just about anything, so I have to watch him closely if I intend to eat his creations.

Just mix it up. Let it sit in the fridge for an hour.



Mercutio said...

I rarely eat chips, but someone had brought some spinach dip over a few weeks back. It was delicious! I'll eat chips for some spinach dip. Lo-o-ove spinach.
Having polished off the remainder, I did freak out on the price when I went to get some more. But by then, I was already psyched up for some dip.
I've recently discovered these garlic-stuffed olives. Fantastic! It does change the flavor of the garlic, and I'm wondering how that might come out in the dip.
I keep pesto around for whenever I want to use basil.

Right now, I'm thinking that some eggplant chips with spinach dip sounds mighty tasty.
And now I've got a great starter recipe for dip. Thanks for sharing.

Madcap said...

Oh, if you're an olive fan, Chive will be happy to share a bowl of dip. Personally, I can't stand them. But have fun, and you're welcome!