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need dip ideas!

Janie Nov 7, 2004 02:12 PM

Kinda transferred this from general board....need some really good ideas for sour cream based dips to go with crudite...I can't seem to think of anything exiting...can't use any blue veined cheeses, but open to any other ingredients....thanks for the help!!!

  1. d
    Deenso Nov 11, 2004 02:07 PM

    Drain a can of water- or oil-packed tuna and put it in the food processor. Add a healthy dollop of mayo and one of sour cream and a squeeze of lemon. For color, toss in a roasted red pepper, too. Process until relatively smooth. This is wonderful with raw veggies.

    1. c
      Caitlin Wheeler Nov 11, 2004 01:58 PM

      I've made a dip for crudites with pureed avocado, sour cream, lime juice and maybe a little cilantro, with salt and pepper. Basically a smooth guacamole, but it looks pretty and goes well with the vegetables.

      1. f
        Frosty Melon (was Chowderhead) Nov 8, 2004 04:57 PM

        Not sour cream-based, but this dip is absolutely awesome.

        Link: http://www.chowhound.com/topics/show/...

        1 Reply
        1. re: Frosty Melon (was Chowderhead)
          Frosty Melon (was Chowderhead) Nov 8, 2004 04:58 PM

          Ok, I guess it IS sour-cream based!

        2. e
          Emme Nov 7, 2004 09:44 PM

          Sour cream (and mayo if you desire), Lipton's Onion Soup Mix, spinach, water chesnuts, parmesan cheese... I've added pimento before as well.

          3 Replies
          1. re: Emme
            DanaB Nov 8, 2004 01:56 PM

            Actually, if you buy Knorr packaged vegetable soup, it has a great recipe for Spinach dip that is very similar to your recipe. I always get lots of compliments when I make this dip.

            Another recipe that has generated raves on this board is for an Artichoke dip that a hound brought to the SF Chow Picnic. I've linked it below.

            Link: http://www.chowhound.com/topics/show/...

            1. re: DanaB
              Janie Nov 8, 2004 05:46 PM

              Thanks for the suggestions so far...I can't use any of the knorr stuff because it has MSG in it..not sure if the lipton stuff does or not...was looking for a dip that was less chunky and something that I could puree in my processor, because I want to serve it with vegetables, not chips or bread, and so I don't want it to be clunky..In the past I've pureed french olives and sundried tomatoes, with carmelized onions...and this was good, with the sour cream...but am trying to think of other ingredients that when pureed get kinda mushy but not chunky...keep the ideas coming...appreciate it!!

              1. re: Janie
                Emme Nov 11, 2004 04:13 PM

                Just saw a recipe in Good Housekeeping I think it was for Roasted Red Pepper and Sundried Tomato Dip that was pureed together. I thought I might try it soon.

                Link: http://magazines.ivillage.com/goodhou...

          2. w
            wally Nov 7, 2004 04:03 PM

            Not sour cream, but Tzatziki, yogurt with cucumber and garlic makes a great dip.

            1. m
              Middydd Nov 7, 2004 04:01 PM

              Just stirring a either a couple of tablespoons of pesto or pureed roasted red into sour cream makes a great dip.

              The roasted red pepper dip is even better with some crumbled feta cheese added.

              1 Reply
              1. re: Middydd
                Funwithfood Nov 8, 2004 06:17 PM

                I agree--esp homemade pesto! You can even squeeze a couple tablespoons from the "metal tube" variety.

                (I once made the Knorr Spinach Dip--It was SO not good IMO--what a disappointment!)

              2. j
                Jeremy Newel Nov 7, 2004 02:43 PM

                How about adding caramelized onions to your sour cream? Maybe a touch of mayonnaise, too.

                2 Replies
                1. re: Jeremy Newel
                  edinaeats Nov 7, 2004 06:54 PM

                  Barefoot Contessa has a dip recipe for 'California' dip- fresh. I recently served it at a party- as a last minute item- and have been flooded with requests for
                  the recipe.

                  This is her recipe- lifted from the Food network site-serve with very good chips!

                  2 large yellow onions
                  4 tablespoons unsalted butter
                  1/4 cup vegetable oil
                  1/4 teaspoon ground cayenne pepper
                  1 teaspoon kosher salt
                  1/2 teaspoon freshly ground black pepper
                  4 ounces cream cheese, at room temperature
                  1/2 cup sour cream
                  1/2 cup good mayonnaise

                  Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
                  Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

                  1. re: edinaeats
                    eastiegirl Nov 11, 2004 11:09 AM

                    This was what I was going to recommend! It's delicious and easy to prepare. I'm planning on making it for Thanksgiving to serve with veggies and chips. The new Martha Stewart Living mag has a similar recipe, served in baked Vidalia onion "bowls" - I'm thinking that will make a nice presentation. (You just slice the top and part of the bottom off the onions, coat with olive oil and bake until tender. Then remove the inner rings to hollow out the bowl.)

                    Here's one from Kraft that sounds good:
                    Roasted Red Pepper Feta Dip:
                    1/2 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
                    6 Tbsp. ATHENOS Reduced Fat Crumbled Feta Cheese with Basil & Tomato
                    1/4 cup chopped roasted red peppers

                    BLEND sour cream, feta cheese and red peppers in small bowl. Refrigerate until ready to serve.
                    SERVE as a spread with crackers.

                    I would think this would be good spread on cucumber, pepper or zucchini slices, or stuffed into mushroom caps if you're trying to stay away from crackers/chips.

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