HOME > Chowhound > Home Cooking >

Discussion

Can You "Unsalt" a Dip?

  • ddavis Dec 27, 2008 12:56 PM
  • 16
  • Share

I just made a shrimp and cucumber dip that I have made before, but this time it is too salty. It has sour cream, cream cheese, shrimp, Old Bay Seasoning, salt, cayenne pepper and some chopped vegetables in it. How can I make it less salty?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. I've heard that you can add potato to make foods less salty.

    Thanks

    2 Replies
    1. re: Chinon00

      Potatoes only work while you're cooking food, not for cold food.

      I would add more sour cream and/or cream cheese.

      1. re: Chinon00

        It's a myth that's been debunked.

      2. I thought the potato trick only worked when preparing warm dishes... and also that it is a myth.

        You can try diluting it by adding more sour cream or cream cheese, and perhaps by adding some sugar and lemon juice (the dip seems suitable for those additions, imo).

        Good luck!

        1. Thanks so far. Just realized I put this on the wrong board. It should be on the Home Cooking board. Sorry! And thanks for the ideas.

          1. Make an equal quantity of dip without any salt in it at all and mix them together... you can't 'unsalt' it but you can dilute the salt that's there to a reasonable level with more ingredients. I hope your guests really like dip! lol

            4 Replies
            1. re: Kajikit

              In that case, wouldn't it just be easier to make a regular batch with the right amount of salt, instead of having twice as much dip w/ a questionnable amount of salt?:-)

              1. re: chowser

                Chowser - yeah probably would be, but I guess we were assuming she was trying to avoid having to completely waste the cost of ingredients in the first overly salted batch.

                1. re: Mellicita

                  My first thought was along those lines, too, to add, but then I started thinking, if the OP made the right amount to begin with, she'd end up with twice as much as she needed and half would go to waste anyway and there was no guarantee it would turn out. The problem is that we didn't get to taste it to see if it was a fixable amount of salt or not.:-)

              2. re: Kajikit

                The last time this happened to me I ended up making more and morendip (warm blue cheese and cream) until the salt was OK and it was a good thing because guests scraped out the bowl.

              3. The only way is to increase volume of other ingredients.

                1. First of all, regardless of the theories you might have heard about, there is not way to "remove" the salt from a dish. Once it's in solution, you'd have to dehydrate the dish to restore the salt to a granular form to pick it out of the other dried ingredients.
                  The only way to reduce the influence of salt in a recipe is to increase the other ingredients, leaving out the salt, until you've achieved a relative balance.
                  That said, you posted ".. Just realized I put this on the wrong board. It should be on the Home Cooking board. .." you are on the Home Cooking board.

                  2 Replies
                  1. re: todao

                    The potato solution is an old wives' tale and doesn't work at all. The advice to double the other ingredients is the only one that will work.

                    T

                    1. re: todao

                      This started on the Not About Food board. The mods moved it here.

                      Thanks for the help. I finally just added more cream cheese and some more chopped veggies and it turned out fine.

                    2. Add some fresh (not frozen) spinach.

                      1. The only way to is to dilute it - add more of the dairy to keep the texture.