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Dips

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Was at a local craft show this weekend, and saw a vendor with dried seasonings to mix with sour cream, yogurt, etc to use as a dip for chips or veggies or whatever. Does anyone have a recipe for some dips using dry ingredients. I would like to make my own and I am not good with knowing what flavors to combine with what! I am new to the life of cooking!!

Thank you

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  1. The easiest way to get into knowing what goes with what is starting out with what you like and then experimenting. Are there particular herbs or spices that you like? Or types of cuisine? For example, I like garlic, citrus, flat-leaf parsley, chilli - so I'd get a dollop of yoghurt and start adding in a bit at a time until it tasted how I wanted. In terms of purely 'dry' additives, I'd toast and grind some indian spices, such as cardamom and coriander seeds, or even just buy a nice garam masala mix.

    2 Replies
    1. re: ultimatepotato

      thanks!

      1. re: tuxedo

        remember that if you are mixing dry with wet, it will need a good hour or two to develop the flavors, so don't over do the dry!!!
        another good idea to get you started...look at the ingredients on the back of some of the dry soups that are made to mix with sour cream for dips. they typically list the herbs and spices, then you can adjust to your own taste

    2. closetcooking.com has some wonderful dip recipes. Then this one for dry dips:
      http://www.recipesecrets.net/forums/r...
      And, this CH thread for creamier, flavors too, has plenty too:

      http://chowhound.chow.com/topics/363084

      1. Do you need the ingredients to be totally dry? I suspect that in pre-made mixes they use dried onions and other vegetables, which you may have to hunt around for, and citric acid or something like that for a bit of sourness (fresh dips often involve lemon or lime juice to punch up the flavour).

        Other than that, for easily found ingredients and totally dry, useful ingredients are

        Dried Herbs; Dill, rosemary, thyme, basil, oregano, celery seed. Don't bother with parsely or cilantro, as they have no flavour once dried, although they're both very good in dips when fresh.

        Spices; Cumin, cardamon, coriander, dried hot pepper, paprika, smoked paprika, black pepper, mustard powder, grandulated garlic, onion powder, ginger.

        Spice mixes; Chili powder, curry powder, garam masala.

        Others; dried lemon and lime zest, sundried tomatoes (not the kind packed in oil), dried mushrooms (both the tomatoes and mushrooms should be in very small pieces), salt, powdered parmesan cheese, cheddar cheese powder, dried smoked hot peppers, dried onions, flaked dried vegetables.

        So you could do a sun-dried tomato and herb dip with garlic, onion, rosemary, thyme and basil.

        Or a simple dill dip with dried dill, lemon zest, granulated garlic.

        Or chili-powder, granulated garlic, mustard powder, lime zest and smoked dried peppers.

        Or mixed mushrooms with parmesan cheese, onion, mustard powder and paprika.

        As others have said, let it sit for at least a couple of hours for flavours to blend. Adding a bit of fresh lemon or lime juice at the end can make it taste much better, as well.

        You could go sweet too - dried orange and lemon zest, finely chopped rasins and cranberries, some almond powder, cinnamon, clove and ginger, a bit of icing sugar, for a dessert dip.