Suzi's Blog

Creamy Horseradish Dipping Sauce with Fresh Chives from Great Party Dips

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

Ingredients:

  • 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

Preparation:

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

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Caramelized Onion Dip — Real Onions and No Box

Onion Dip

When I die, and if I get to the pearly gates with Heaven just on the other side, it’s going to be difficult should they start asking me questions. Supposedly there is a complete record of everything you do in your life, so telling another lie at that point is probably a mistake. A step on the path to the big escalator, the one marked “DOWN.”

Have you ever made onion dip with packaged onion soup mix? Well, I have. I would admit that I seem to recall that I have. More than once? Yes, I would slowly answer. But if they probe and ask how many times, I would have to tradeoff between being humiliated in front of angels and risking that escalator ride to the place that has no air conditioning.

This dip is “green” using fresh onions, not the boxed stuff. You’ll get your onion flavor here but it’s now the just the honest flavor of fresh onions. No preservative chemicals here. There is some tang from balsamic vinegar plus cream cheese in addition to the usual sour cream. Feel free to adjust the amount of vinegar, salt or pepper. You could add lemon or lime juice, too.

This is the classic dip for potato chips, of course. But pita chips and vegetables spears benefit from the glory of its richness.

Caramelized Onion Dip

Yield: 2 cups, enough for 8 [but I wouldn’t count on it]

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 2 large onions, quartered lengthwise and thinly sliced
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 4 ounces cream cheese, at room temperatures

Preparation:

ln a large heavy skillet, warm the olive oil over medium-low heat. Stir in the onions, balsamic vinegar, salt, and pepper. Cover the skillet and cook for 5 minutes. Uncover, raise the heat to medium, and continue to cook, stirring occasionally, until the onions are soft and golden brown, 35 to 40 minutes. Remove from the heat and let cool.

In a medium bowl, combine the sour cream and cream cheese. Beat until smooth and well blended. Stir in the browned onions with all their oil and juices.

Transfer to a serving bowl, cover, and refrigerate for at least 4 hours or up to 2 days. Before serving, stir again and let stand at room temperature for 15 minutes.

Source: Great Party Dips by Peggy Fallon