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A friend who can't even eat sour cream gave me this. I have...embellished it. I'm asked often to bring it to parties and stuff.
Ingredients:
16 oz Hellman's Mayonnaise (yes, Hellman's)
16 oz sour cream
1/4 cup dried onion flakes (you can use more--I usually do)
1 Tbsp celery salt/ground celery seed
1 Tbsp hot chili powder
3+ Tbsp dill, dried
juice of 1/2 lemon / lime
garlic, fresh or dried, to taste
black pepper to taste
salt to taste
Directions:
Into a large container, schlorp the mayo and sour cream, stir to mix. Add the dried onion, celery salt/powder, chili powder, lemon/lime juice and garlic. Stir to mix.
Add 3 Tbsp of dill. Stir to mix. If it doesn't turn decidedly green (the chili powder will tinge it pink), keep adding dill until you can't tell the pink is there. Stir to mix.
Put it in the refrigerator for no less than two hours and preferably six. Cover with saran wrap TOUCHING the surface to keep it from forming a scum.
After it's chilled and all the flavors have had a chance to blend, taste it. Add salt and pepper to taste. Stir to mix. Rechill until served.
Serving Suggestion:
Cut the top off of and hollow out a large, firm loaf of some sturdy bread (pumpernickel works well, for instance) leaving 1/2 - 3/4 inch of bread as "walls" and "floor" for the dip bowl. Save the top. Cube the bread removed from the loaf.
Spoon the dip into the hollow loaf. Replace top of bread. Around the loaf, arrange the cubed bread removed from loaf. Add fresh veggies, crackers, chips.
Devour.
I seldom bring any home. In fact, the 'bowl' is occasionally partially devoured as well.
Ingredients:
16 oz Hellman's Mayonnaise (yes, Hellman's)
16 oz sour cream
1/4 cup dried onion flakes (you can use more--I usually do)
1 Tbsp celery salt/ground celery seed
1 Tbsp hot chili powder
3+ Tbsp dill, dried
juice of 1/2 lemon / lime
garlic, fresh or dried, to taste
black pepper to taste
salt to taste
Directions:
Into a large container, schlorp the mayo and sour cream, stir to mix. Add the dried onion, celery salt/powder, chili powder, lemon/lime juice and garlic. Stir to mix.
Add 3 Tbsp of dill. Stir to mix. If it doesn't turn decidedly green (the chili powder will tinge it pink), keep adding dill until you can't tell the pink is there. Stir to mix.
Put it in the refrigerator for no less than two hours and preferably six. Cover with saran wrap TOUCHING the surface to keep it from forming a scum.
After it's chilled and all the flavors have had a chance to blend, taste it. Add salt and pepper to taste. Stir to mix. Rechill until served.
Serving Suggestion:
Cut the top off of and hollow out a large, firm loaf of some sturdy bread (pumpernickel works well, for instance) leaving 1/2 - 3/4 inch of bread as "walls" and "floor" for the dip bowl. Save the top. Cube the bread removed from the loaf.
Spoon the dip into the hollow loaf. Replace top of bread. Around the loaf, arrange the cubed bread removed from loaf. Add fresh veggies, crackers, chips.
Devour.
I seldom bring any home. In fact, the 'bowl' is occasionally partially devoured as well.
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You TOLD!!!
Re: You TOLD!!!
Re: You TOLD!!!
Geoff gave this to me YEARS AGO!!!
Thanks for sending me the link. I didn't have it written down (I just did most of it from memory)