When we make things for church coffee hour, we like to mix it up a bit and have something nutritious, and something perhaps not so nutritious. This week, our mix consisted of brownies (with and without nuts) for the not so nutritious part, carrot sticks and grapes for the healthier choices, and, right in the middle on the health-o-meter (well, maybe on the low side of the health-o-meter), was this dip we made for the carrots.
Now, we have no idea why people buy those pre-made dips, because it’s so easy just to whip them up in a few minutes. After all, they’re simply some flavorings added to sour cream and a bit of stirring. That’s it. Now, we don’t really make them for ourselves, simply because we don’t eat them, but that doesn’t mean we won’t make them for others. In fact, that’s one reason we decided to use our Baco-conuts in this dip. That way, more people might be able to do a, wholly scientific, taste-test. This recipe comes exclusively from us, the workers of Scratchin’ It central and affiliated industries.
This time we went with the store-bought sour cream and not our homemade version. Why? Simply because homemade sour cream uses a lot of cream, and it’s generally softer and milder than the commercial version. We needed a dip that could stand up to dipping; commercial sour cream can do so.
Procedure in detail:
Mix. Place all the ingredients in a medium bowl and stir until blended. Easy.
Taste and adjust. Give your dip a taste, ideally by dipping whatever you’ll be serving it with into it and popping it into your mouth. Now, add a bit more salt, pepper, paprika, whatever you think it needs, stir again, and taste again. Continue either until it tastes perfect, or it’s all gone (preferably not the latter).
Meld. Cover the dip and let stand in the refrigerator for several hours, at least 2 to 3, for the flavors to meld before serving. You’ll be surprised as to how much a few hours can improve the flavors.
Easy, easy, easy. With this dip under your belt, we bet you’ll be off making dips of all sorts: habanero-lime, basil, oregano, and sun-dried tomato. Pretty much anything that you think will taste good can be turned into a great dip. We’ll give this one four stars.