Suzi's Blog

Inventing Your Own Dips



You’re about to make a dip. What are you going to use. Onion soup mix in sour cream? Please, take a moment. Look at the post “Not Your Mother’s Onion Dip from Diane Morgan” published on April 17, 2014. There the base is sour cream but also mayo with some vinegar on the side for a dash of intense sour.

We’ll talk about dips in two steps: that base and then the add-ins. It’s just like ice cream.

Dip bases can be many things: sour cream, mayo, sour cream + mayo, mayo + olive oil, whipping cream + olive oil, yogurt, yogurt + sour cream, or crème fraiche. Those are ideas from my “go to” dip book, Delicious Dips by that same Diane Morgan. Clearly, there are more combinations available than listed here. You can play to achieve the flavor and texture you desire. And, in Diane’s book, she never goes to a triple combination, say, sour cream + yogurt + crème fraiche. It’s not just the ingredients, either, but the relative proportions.

Once you have your base, what do you put in? Again, that packaged onion soup mix should just be put aside. Cooking, well caramelizing, your own onion will create a far more satisfactory dip. I almost slipped and said “product.” Product is what you get when you use the soup mix: familiar, ever dependable, but ultimately boring. Live a little.

Dip making can be just the opportunity to empty your spice rack. Don’t be afraid to pick three or four jars of spices that really deserve a happy end of life. A combination of spices and live ingredients — diced scallions, peppers, chives, garlic, or herbs fresh from your garden — will contribute their own flavors and amplify others.

The odds are, your dip creation today will be unique. Never to be repeated. And certainly not to be forgotten.



Homemade Blue Cheese Dip



Blue cheese dip is just automatically required for hot chicken wings. Absolutely.

However, many versions of this dip compete with the wings. The blue cheese flavor is so intense that it can distract from the wings. This version is less intense — depending of course on the exact blue cheese you choose. For most blues, though, the balance of the amount of cheese with the mayo and sour cream is going to give you a different flavor experience. Subtle, smooth, and complementary to those wings.

Of course, you are free to add in some cilantro or parsley. The blue cheese can be swapped out for Gorgonzola or other options. Do make this dip the day before to get the full power of “one-day” aging!

Blue Cheese Dip

Yield: 3 cups


  • 1 ½ cup blue cheese crumbles
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 2 garlic cloves, pressed
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoon fresh ground black pepper
  • ½ teaspoon salt


Combine the blue cheese crumbles, mayonnaise, sour cream, garlic, Dijon mustard, pepper and salt in the bowl of a food processor. Blend for 30+ second to create a smooth creamy mixture.

Cover and refrigerate. This dip is best made a day in advanced to let the flavors thoroughly blend.

Source: Wings by Debbie Moose

Photo Information: Canon T2i, EFS 18-55mm Macro Lens, F/5.0 for 1/80th second at ISO 3200