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The World’s Greatest Chip Dip Recipe!
Have you ever been invited to a potluck or family gathering, and when you ask what you can bring, you get some ums and ahs, and then something like “why don’t you bring some chips?” It’s as though they don’t think you can cook, so you are relegated to something store-bought (if it’s not chips, then it’s probably a veggie tray). Well next time this happens, you can blow their minds with an easy and super yummy chip dip that you made. People will say, “you didn’t buy this? You made it?” To which you can laugh maniacally in a told-you-I-can-cook sort of way. You’ll probably never be asked to bring chips again. But you’ll be known from here on out as the “one who makes that awesome dip.”
So here it is, not much cooking except for some bacon, and if you must make it a tad healthier (not that it will make that much of a difference) you can sub in low-fat versions of the sour cream, mayo, and cream cheese. :
6 slices of bacon – cooked, drained, and chopped (reserve one tsp of bacon grease left from cooking)
1 cup sour cream
1/2 cup mayonnaise
4 oz cream cheese, softened to room temperature
1/2 cup sharp white cheddar cheese (the sharpest you can find)
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
A couple of dashes of Worcestershire sauce
Put all ingredients and reserved bacon grease in bowl and mix like mad! In fact, if you have an electric hand mixer it would be a great idea to use it here to make sure you get the sour cream, mayo, and cream cheese well mixed. You might need to adjust the seasonings up to suit your taste, so it might be a good idea to add less than called for, and taste and add as you like to get it where you want it. And by the way, this dip gets better the second day, so if you can make it a day ahead do it! Otherwise make it as far in advance on the same day as you can. It will last 3-4 days in the fridge.
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