Plain old sour cream and onion chip dip isn't available in the UK. They be all sticking garlic in it and shit. I've tried to make my own before, but it usually comes out way too onion-y. Any recipes or ideas?

Also, share recipes and reminiscences of your favourite dips.

(It's 9AM on a Sunday, and I am way bored. Sorry.)

-- Anonymous, November 05, 2000

Answers

Jackie, I have made this salsa several times and it is always the first thing I run out of. I guarentee it will be a success! SONORAN HARVEST SALSA 8 fresh tomatos, diced
1 clove garlic, minced
1 fresh yellow hot chile, diced
1 avocado, diced
8 oz can of diced green chiles
1/4-1/2 oz fresh oregano, minced
1 small bunch cilantro, chopped
1 fresh jalapeno, diced
1 small cucumber, diced
juice of 1/2 lemon (I used lime instead
1 small zucchini, diced
1 bunch green onions, diced
salt to taste.

Combine all ingredients and mix by hand. Serves 4 to 6. Serve with chips or use as a side dish.

-- Anonymous, November 05, 2000

arrgh! I didn't put my tags in correctly. Note that the first ingredient is 8 tomatoes.

-- Anonymous, November 05, 2000

I opened this post expecting to see a list of names. :) The only dips I know how to make are quickie man-type Tex-Mex stuff, but here goes:

A can of chili and half a block of Mexican-style Velveeta that's been cubed can be put in a glass bowl and nuked in the microwave until the Velveeta melts. Stir it together good.

Also a can of chili or refried beans that is mixed in a blender with a cup of Ranch Buttermilk dressing is really good.

A surprizingly good, quick salsa can be made from a can of chopped, stewed tomatoes, a can of tomato paste (not sauce - and no water), a chopped sweet onion, a chopped fresh jalapeno, and a teaspoon of garlic powder mixed together and then stewed on the stove for 20 minutes (just make it bubble). You have to do this a day ahead of time though, because it's not really righteous until it's aged a day.

-- Anonymous, November 05, 2000

OOPS! I forgot three things: Don't drain the stewed tomatoes and you need to add 2 tablespoons of vinegar and 1 of soy sauce.

-- Anonymous, November 05, 2000

This is more of a spread, but it's easy and really good, so here goes: mix 1 small tub cream cheese with 1 can shrimp and 1 can flaked salmon. Add dash of lemon juice, sprinkle with basil and mix well. Refrigerate for a few hours before serving to get the best flavour.

-- Anonymous, November 05, 2000

Bubba just gave away the recipe to the Official Texas State Cheese Dip. this is the dip everyone makes fun of me for not calling it "Queso." I just think you shouldn't refer to Velveeta as Queso, but that's just me. you can add all sorts of stuff to this. I have friends who add artichoke hearts and everything.

I just recently got into making dips. I like taking a standard dip and adding things. I make a pretty good hummus, (which I'm sure you already know how to make), but add pureed Chipotles (smoked jalapenos) and that's pretty tasty.

I also like making Pico de Gallo. I don't like vegetables so much, so it's how I get my daily veggies in. I'm sure other people have recipes for this. It's pretty basic. I usually screw around with the ingredients til it tastes the way I want

4 plum tomatos (seeded and chopped) 1/2 onion (or more depending on taste) chopped 1-2 jalapenos (or serranos if you are me) chopped fresh cilantro chopped (to taste--I add a lot) fresh parsley chopped (I often forget this one and it doesn't affect the taste too much a couple of cloves of garlic mix all together and then squeeze in lime juice to taste (fresh squeezed is best)

then stick it in the fridge. I make enough for a week. After a couple of days the peppers get really freakin' hot.

I have more dips, but I'll add them later. :)

-- Anonymous, November 06, 2000

I used to always make that dip with the can of chilli and melted cheese (except I didn't use Velveeta...I think I used Monterey Jack) and it would be wolfed down within moments of being served.

Hummus is lovely; mine is pretty good, but pales in comparison to the hummus at a Turkish restaurant in London called Sofra. I think they use some wicked olive oil to which the general public doesn't have access. It's wonderful.

Oh, and a good fruit dip is cream cheese + marshmallow cream, but I'm sure y'all knew that.

-- Anonymous, November 06, 2000

I want a recipe for the chile con queso that doesn't involve chili. You know, the kind you get at Tia's or On the Border or any of the other Tex-Mex chains that we don't have up here in Boston but are on every street corner in Texas. I miss it.

-- Anonymous, November 06, 2000

scrnwrt, On the Border is no longer. One day they just closed and I never heard why. At least the one's in San Antonio did.

-- Anonymous, November 06, 2000

Really?? There is one here still in Woburn, but it's a half hour away by car. I used to make my ex take me there seriously once a week. They always had hour and a half waits and a full parking lot and it drove him crazy to drive out to a suburb to drive around for ten minutes for parking and then wait forever and eat. But I loved him for it, and keep looking for a new boyfriend with a car.

-- Anonymous, November 06, 2000

We mix our Velveeta with picante sauce made by me or Paul's mom. I've never had it with chili. My aunt used to melt monterey jack in a pan with chopped up jalapenos and garlic and stuff, and maybe a little milk. That was really good. I'm too lazy to do that, so I just buy pepper jack cheese and melt it in the microwave.

I'm the only person in the Western Hemisphere who doesn't like hummus. I prefer baba ganouge (spelling?) but I have a really hard time finding it in Austin, for some annoying reason.

I've never heard of the cream cheese and marshmallow cream mix. For fruit, I'll do sour cream or plain yogurt mixed with brown sugar.

I love Florentine dip or spinach dip, but I've never known how to make it.

-- Anonymous, November 06, 2000

gwen, I LOVE baba ghanoush! You're right, you can't find it hardly in Austin. Phoenicia Bakery on Burnet makes a good one. I learned how to make it, too. What's funny is it's basically the same exact ingredients for hummus, you just substitute roasted eggplant for the chickpeas.

-- Anonymous, November 06, 2000

Gwen, you totally have to try the cream cheese/marshmallow creme mix. It's lovely, especially with strawberries.

I also mix mascarpone cheese (a rich, creamy Italian cheese that's not dissimilar to cream cheese, but much more fattening and, again, rich) with vanilla and sugar and serve it with strawberries.

This week, Ian and I have been eating apple slices dipped in low-fat toffee-flavoured fromage frais. Yum.

-- Anonymous, November 06, 2000

Gardanna: that's where I buy mine! And they type "baba ganouge" on the label, which didn't look right to me, but I figured I'd take their word for it.

I am in the most vile mood ever right now. Let me go start a topic about it.

-- Anonymous, November 06, 2000

Mascarpone is one of the magic ingredients in tiramisu, which is the world's best dessert...if prepared correctly. (It's merely 'yummy' if thrown together by an amateur, so, well, can't go wrong with it, can you?)

-- Anonymous, November 06, 2000

floosies weenie and bean dip

cut up a bunch of weiners and put in a blendre

put a can of bake beens in a blender

add some tasbsco sauce an honey

mix until smooth

YUM!!! i think ill make some rite now

-- Anonymous, November 08, 2000

Ho-o-o-ork! Sorry, Floosie. Roadkill sounds inviting right now.

-- Anonymous, November 09, 2000

Woohoo. My ex called me the other night to tell me we should go to dinner sometime... at On the Border! Number one reason to stay friendly with exes- you never know when you'll need them to drive you for chile con queso.

-- Anonymous, November 09, 2000

bibba its rilly good!!!!! expecshally if you spred it on bread.

-- Anonymous, November 10, 2000

Yesterday we ate at Cosmic Cup in Dallas and I tried some hummus that was melted or something. I liked it better than the cold stuff.

-- Anonymous, November 12, 2000