@edguyver14 my friend used to make this with taco meat for the canned chili. i just called it “meat dip.” later in life, my BIL (but not at the time) would make something similar with salsa, sour cream, and taco meat…and mixed it all together. i called it bachelor dip. it looked horrendous but dang if it didn’t taste good.
@robson One can of minced or chopped clams per 8 ounces of sour cream. Drain (and save for other use) the clams but don’t dry; you want a little of the juice to remain. Mix well, adding garlic powder, onion powder, a very small splash of worcestorshire sauce, paprika (we prefer sweet), white pepper, and season salt to taste. Mix well, let it sit at least a couple of hours in the fridge before stirring it again to reincorporate the juices that might have separated, then serve. You’ll need to do that again if it sits for a while again. Too much clam juice makes the flavor better but you’ll be stirring it back in way too often.
@jerk_nugget Don’t know the ingredients; its been years since I tried any store bought; I just remember it tasting kind of cream cheesy (and I like cream cheese, just not in Grandfather’s clam dip!)
Not a dip but an alternate for Ritz crackers. Long strip of luncheon meat ham on the cracker, place a thin square of cream cheese (pat of butter sized) on the ham, place some small daubs of anchovy paste on the cheese, then wrap the ham over the cheese/anchovy. Eat it whole. That was my Dad’s variation on another Grandfather special occasion treat.
@duodec that sounds good! my aunt used to do something similar, all the same except it was a cornichon instead of the anchovy. sometimes she would make a giant version, putting the cream cheese over a big slice of ham, and then several cornichons or a whole pickle, roll it up like a cigar, and slice it crosswise into coins, which you could put on crackers for an appetizer. almost forgot about that. they were good!
How about a super simple but really good one I came up with this weekend? 1 cup sour cream, 2-3 Tbs sweet pickle/jalapeño juice, 2 Tbs HVR powder & mix. Top w/ fresh ground black pepper & Serve w/ veggie chips.
@Kyeh@mehcuda67 Sorry about the confusion, but as they say in their ads, “You either love it, or you really love it!” I automatically assumed that in a cooking scenario, most people would go to “Hidden Valley Ranch” but I like the way you’re thinking with the High Velocity Rounds!! (I have had issues with certain foods from Taco Bell that might cause their food to pick up that moniker…)
whatever anyone needs me to make, i will bring. for dips i usually am tasked with guac, a jerk nugget specialty.
hummus is also good. if you aren’t feeding any vegans, the best trick i learned is to mix some full fat greek yogurt into storebought hummus (i like engine2 if i can find it bc it’s just puréed chickpeas and you can add the rest of the ingredients yourself, but joseph’s is also good). it makes the hummus so smooth and silky and delicious. then i spread it into a bowl and top with olive oil and sumac or everything bagel seasoning.
1 pack of Hidden Valley Ranch Fiesta Ranch Mix
1 cntr of Sour Cream
1 block of Cream Cheese
1 bag of finely shredded cheddar cheese
1 jar of jalapeños, diced.
Mix all together and throw in the fridge overnight
If you don’t like spicy, leave out the jalapeños. It is still good, but not as great as it could be!!
@duodec I got the recipe from a co wworkers years ago. She would always bring it for pot luck day and it was the first thing to go. After getting tired of people asking for the recipe she brought in a recipe card, made a bunch of copies and set in next to the bowl. The stack went nearly as quickly as the dip!
I make my own ranch dressing and dip from scratch. Dip is thicker, as I add more buttermilk to the dressing.
Dip would be: mayo, sour cream, splash of buttermilk, chives, garlic, lemon, black pepper, celery salt, and onion powder. I make that about about once a month, when I’m making dressing for family and friends.