We’ll get in a few more posts before February, but they’ll be a couple of easy dips for crackers, veggies, or pretzels; things like that. We decided to make dips, mainly for a church coffee hour, because they’re indeed easy, and, in this case, we had almost everything in-house. Which, since we’d just returned from a short vacation, means we didn’t have very many ingredients lying around.
This dip is simply from those hardworking folks back in the research department here at Scratchin’ It central, making it a full-up 100% original that you won’t find anywhere else. Of course, it’s possible that you’ll find similar recipes, but this is the original.
We really suggest that you buy organic sour cream, or make it yourself. While we didn’t this time, we often make our own sour cream because it’s so easy. When we went to buy sour cream, we looked at the ingredients list: Cultured Cream, Skim Milk, Whey, Modified Corn Starch, Cultured Dextrose, Gelatin, Sodium Phosphate, Guar Gum, Carrageenan, Sodium Citrate, Calcium Sulfate and Locust Bean Gum. Whoa, what’s all that? Then, we looked at the organic version: Organic Cultured Cream, Microbial Enzymes. We think it’s worth a dollar more to avoid eating some of the ingredients in the non-organic version.
Procedure in detail:
Process. We want to make sure that the garlic is completely chopped, so we placed the sour cream, milk, rosemary, garlic, and salt in the bowl of a food processor and flipped it on. We let it run for a good minute, scraped down the sides of the bowl, and processed some more. We really, really, don’t like to hit chunks of raw garlic.
Add cream cheese. Add the cream cheese and give it a couple of pulses to break up the block. Then flip the food processor back on and let it run until everything is smooth. Stop and scrape down the sides from time to time. If your dip is too thick, adjust by adding a bit more milk, but we think the amount listed above is perfect.
Season. Taste, preferably by dipping whatever you’re serving alongside, then adjust seasoning with more salt and pepper as needed. Naturally, you can add more garlic and rosemary, too. As with all Scratchin’ It recipes, you’re in charge.
We liked this dip. It had a nice, light, rosemary flavor and a bit of garlic. It’s nice and creamy, not too thin and not too thick. And talk about easy — we don’t think you could get any easier. Overall, four stars.