For our weekend party, we marinated 25 pounds of chicken wings in two quarts of Franks Red Hot sauce.
I like people. I believe in mercy. I though some folks just, just might enjoy a dipping sauce that could counter all that heat. Suzen and I had homemade blue cheese dip for the wings, of course. But this recipe, from Wings Across America by Armand Vanderstigchel, had caught my eye years ago. It seemed to offer a cool option for those hot wings.
Everyone liked and used our blue cheese dip — which is my next post. But this cilantro dip won the hearts and mouths of everyone at the table. And, it wasn’t just used for hot wings. We had grilled asparagus spears, too. Dipped into the chilled cilantro dip, the asparagus disappeared. When was the last time you made asparagus and had it be the first thing to be totally devoured?
When I mentioned to our guests that this was a cilantro dip, there was bit of hesitancy. I have a modest reputation for over-flavoring things. Why use ¼ teaspoon of cumin when a tablespoon is handy?
I made the recipe exactly as suggested and I always will.
For wings, veggies, or crackers, you cannot surpass this dip.
Yield: 2 cups
- 1 cup sour cream
- ½ cup mayonnaise
- ½ cup chopped fresh cilantro
- 1 glove of garlic, minced
- 2 tablespoons fresh lime juice
- Zest of one lime
- ⅛ teaspoon cumin
- ⅛ teaspoon onion powder
In a medium bowl, combine the sour cream, mayonnaise, cilantro, garlic, lime juice and zest, cum and onion powder. Whisk to mix very thoroughly.
Chill before use.