Homemade dips

I just posted this to my cooking group on Facebook and I wanted to save it here. May do posts about these later, and please feel free to point me to your own dip recipes.

 

I hate store-bought pre-made dips because they have some chemical in them that tastes off/sour to me. I used to do the Lipton onion soup dip thing, but no more. In general, we don’t use packets to make dip any more. We either eat salsa (store-bought or homemade) or I make the dip. They’re easier than I thought they would be before I started doing them. My go-to dips:

French onion: sour cream, dried onions, and something salty/umami: sometimes beef Better Than Buillon, but if we don’t have that, then oyster sauce, or failing that, just a bunch of salt and maybe a pinch of MSG (we’re not sensitive to it).

Green onion: Sour cream, sliced scallions, salt (or seasoned salt), LOTS of black pepper, and something acidic (some combination of lemon juice, vinegar, mayo).

Sour-cream salsa dip: Exactly what it sounds like

Nacho sauce: Make cheese sauce; best to use a screaming orange cheese so it looks right, but any cheese sauce will do. Add some pickled jalapenos that have been diced, along with some of the liquid from the jar.

Bean dip: Fry up some onions in oil/butter/water/whatever. Add refried beans (canned or homemade, pinto/black/whatever) and whatever salsa is on hand, along with whatever cheese is on hand. Heat through and serve.

Spinach dip: 1 cup sour cream; 1 cup mayo; 10 ounces spinach, cooked and drained well; 1 bunch green onions, chopped; 2-4 tablespoons dried onions or dried soup vegetables; salt and pepper to taste; 1 small can water chestnuts, chopped (optional).

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5 thoughts on “Homemade dips”

  1. My favorite dip, which I haven’t made in years:

    1 cup mayo
    1 cup parmesan cheese
    1 10 oz can artichoke hearts, drained and coarsely chopped

    Mix those together and bake in an ovenproof dish at 350 for about 20 minutes or until the top is golden brown and everything is all oozy and melty. It’s so good with crackers. Or bread. Or a spoon.

    You can also put spinach in, too, or use spinach (cooked and with most of the water squeezed out) instead of the artichoke hearts.

  2. I’ve just started experimenting with white bean puree as a dip, thanks to Alan making twice as many white beans as he needed and neither of us wanting them to go to waste. I just followed Mark Bittman on this one–puree the beans in bean-cooking liquid, add salt and pepper (and parmesan cheese, optional but I did) and heat it all together. Pretty tasty.

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