DIPS WITH THOSE CHIPS
Thanks to all of you with your responses to your favorite potato chips. I sure learned a lot and am on a mission to try to broaden my potato chip horizons..
Now, there are so many fabulously flavored chips. those flavored ones don't really require a dip. But, I'd like to know and have you weigh in with your favorite chip dips and accompaniments. I love Philadelphia whipped cream cheese with chives with russet potato chips--any brand.
I recall, help me here, when I was a kid, my Mom used to make a chip dip using (I think) Campbells' shrimp soup and probably cream cheese and/or sour cream on a Saturday night. We dipped Utz's or Mrs. Ihries' into that thick, creamy dip. I will have to Google to find the recipe, unless one of you Chowhounders can recall.
A friend of mine makes a lemon/pepper/sweet onion/sourcream dip. She won't give out the recipe so that she can keep me coming back to enjoy a sit down smorgasboard of chips and dip and girlfriend time together.
So, I'd love to try different dips--the commercial ones are good.. I just had Helluva brand Ranc dip, and it seemed too salty, as does their French onion. I like Marzetti much better and less salty. And the good old--=Lipton French onion soup mix with sour cream. Tiresome.
Ii know all of you will have so many wonderful recipes and suggestions. FoiGras
One of my favourite general purpose dips is plain yoghurt (or sour cream) mixed with a couple of spoonfuls of Indian lime pickle (Patak's works well). It's flavourful and a bit spicy.
Tatziki is also a favourite, particularly if I'm feeling energetic and make the one that involve draining the yoghurt a bit first, salting the onion and cucumber to get rid of extra moisture, and using the food processor to get a smooth texture.
On the cream cheese front, you can make your own cream cheese dips, and they taste way better than what you get in the store. I start with a block of the cream cheese (much cheaper than the stuff for dips) and beat in a bit of slightly warm water, until the texture is appropriately dip/spread like, as needed. Then I add the flavourings. Fresh herbs, lemon zest and juice and a bit of garlic is good, either mixed herbs, or something specific like fresh dill or chives. Roasted red pepper, roasted garlic and a touch of balsamic vinegar is also lovely.
Carmelized onions and blue cheese can make a good flavouring with a yoghurt, sour cream or mayo base.
I like mayo or yoghurt blended with wasabi, although I prefer it as a vegetable dip to a potato chip one.
1 8-ounce package of cream cheese, softened
1 bunch of green onions
1/4 c. boiling water
2 beef bouillon cubes
Finely chop tops only of green onions. Dissolve bouillon cubes in boiling water. Add broth to cream cheese and beat well. Add the green onions. If too thick, add a few drops of water.
Easy Mexican Dip
1 tube regular (or hot) sausage
1 8 oz cream cheese
1 8 oz sour cream
1 16 oz jar Medium chunky salsa
1 lb. shredded cheddar cheese
Brown the sausage in a skillet, break down into smaller pieces while frying. Pour off as much of the grease as possible. ( I put sausage into paper towels and blot also)
Lower the heat and put the cream cheese in with the sausage until it breaks down and becomes creamy. Turn off heat and add sour cream and jar of salsa. It will look pink.
Put in a 8 x 11 ovenproof pan. Bake at 350 for 20 minutes or until almost bubbly. Take out and top with shredded Cheddar and return to oven for 5 minutes.
I like it w/scoops
Trust me, your friends will be asking for the recipe...