Monday, December 15, 2008
Party Favorite - Sour Cream and Onion Dip
Will she kill me for posting this photo? We've been friends since we were (I don't know) 15 or 16, if we can make it through high school, we can make it through anything right? Fortunately, she doesn't have Internet, and she does have a good sense of humor, and seriously, who else could grin like that while eating and still look that good? Here's a better photo of two Katies and an Adam partaking of the goods available at our party. I meant to take photos that didn't make our party look so lame, except that I kept leaving my camera/phone/drink in random places throughout the house (a good sign that the party wasn't lame, right?). Rachel asked what I thought the best thing we served was. I knew she was fishing for the right answer. It was (in my mind and Rachel wholeheartedly agreed) without a doubt the sour cream and onion dip. I followed a recipe on 101 Cookbooks and I admit being completely skeptical that it would come out alright. There was hardly any salt in the recipe, surely something in abundance in those sachets of french onion dip you get at the store. But dios mio, this dip was a-maz-ing. And too easy (another reason why I was nervous about its quality). The only thing easier than this would be, well, buying a packet of french onion dip, but that's no fun. Eric and I were scooping out the remnants of the dip at 2-something in the morning while subtely hinting that a few stragglers might want to wrap up their heated, existential convo. This dip was made to go on the latkes, as pictured above. Sour Cream and Onion Dip: (You can just as easily click through to 101 Cookbooks, a superb food blog, I'm recording the recipe here for my collection) olive or vegetable oil onion, chopped onion powder dash of salt sour cream All of the ingredients are measured to taste. I almost always go light on the onions, just a personal preference. So I used about a quarter of a white onion for about a regular-sized tub of sour cream. I applied the oil liberally and sauteed the onions for 30-40 minutes (you do not have to stand right over the stove for 30 minutes for this, medium heat will take care of it), until they were carmelized (and sort of burnt-looking, as you can see above). I added maybe a teaspoon of salt and, errr, about a tablespoon of onion powder to the sour cream. Mixed it. And then added the onions and served it.