Earlier this week I posted a recipe for a Creamy Horseradish Dipping Sauce from Peggy Fallon’s Great Party Dips. We’ve tried this sauce/dip, of course, and instantly fell deeply in love. The “creamy” part comes from folding in whipped cream, which does not just add to the recipe: it transforms it. This idea is one you may one to apply to the other entries in your “dip portfolio.”
Many dips begin with sour cream, perhaps with some mayonnaise added in. Those dips, particularly when chilled before serving, are very thick. You remember, a potato chip made for dips might work but a regular potato chip will snap apart as you try to plow through that very viscous dip.
Folding in whipped cream [as much cream before whipping as you had sour cream] transforms that “pasty” dip into something more like a mousse. Light, rich, decadent. It’s a different experience, beginning with the “pull” of the chip to how your mouth enjoys the airy delight.
Try the technique and you’ll see what a wonderful, elevating difference it can make. [Yes, this dip will elevate other things too, so don't do it the day before your next blood test is scheduled.]
By one report I saw today, there will be over 30 million Super Bowl parties on Sunday. That’s going to be a lot of dip. Dip for chips, vegetables, even shrimp or crab. And for those more upscale “dipables” like seafood you’ll want an equally upscale dip. Something easy, yet something a tad different.
Great Party Dips by Peggy Fallon is a slim, interesting book that has all the classics — salsa fresca, guacamole, creamy herb dip — plus new dip ideas that are just the ticket for the Super Bowl. Well, a food ticket. Nothing here is going to get you into the game.
If you do just happen to have a spare ticket, you can email me. I would be thrilled. Somewhere on or near the fifty yard line.
This dip has a lightness that comes from folding in whipped cream, an irresistible ingredient for me. And, it can be made up to three days in advance, so party preparation can be spread over multiple days. The last thing you need, at the start of your party, is to already be tired from getting ready for your own party. Dividing the effort of preparing that party spread over multiple days is simply wise planning.
Creamy Horseradish Dipping Sauce with Fresh Chives
Yield: 1 ½ cups, enough for 6-8
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons honey-Dijon mustard
- 2 tablespoons prepared white horseradish, or more to taste
- 1/4 teaspoon ground white pepper
- ½ cup heavy cream
- 1 tablespoon minced fresh chives
In a medium bowl, combine the sour cream, mayonnaise, mustard, horseradish and white pepper.
In another bowl, whip the cream until forms stiff peaks. Fold the whipped cream and chives into the horseradish mixture until blended.
Transfer to a small bowl, cover, and refrigerate for at least 2 hours or up to 3 days before serving.
Source: Great Party Dips by Peggy Fallon