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Posts Tagged ‘easy’

  1. Dip #11 — Curry Mango Dip

    September 13, 2011 by admin


    After looking over the last 10 dips, I realized three of them have black beans in them. Maybe I’m sort of obsessed with black beans or something. (I have a great recipe for a black bean cake. Cake as in burger not yummy-with-frosting.) But it’s time to move on.

    Here’s a great dip I served at my Dip Party. Explanation to follow. (To make it look a little prettier, I swirled some extra chutney on top. That’s optional.)


    The Recipe



    4 ounces cream cheese, softened

    8 ounces sour cream

    1 teaspoon curry powder

    ½ cup mango chutney


    The Process



    In medium bowl, combine cream cheese and sour cream. (Or use mixer with paddle attachment.) Add curry and chutney. Stir well to combine and chill.

    When making this, I actually screwed up and put all the ingredients in together. I had to overmix it a little, so the chunks of mango in the chutney got a little liquified. Ah well. It still tasted great. I would recommend creaming the cheese and sour cream first though.


    The Verdict


    In Japanese cooking there’s some approach (that I can’t remember) which seeks to create harmony in food. It attempts to balance both flavors and color. For instance, you want every plate of your food to have the colors white, red, black, brown and green. So let’s say you have a tuna sandwich. Wheat bread, white filling, green lettuce, red tomato and black olives on the side. You also want to create harmony with flavors. Something truly satisfying is at once sweet, sour, salty, bitter.

    In short, this dip does this. There’s heat from the curry and mango dip, but it’s also cool from the cream cheese and sour cream. The mango chutney adds sweetness, and if you use a bagel chip for dipping, you also get a tang of saltiness.

    I love this dip. I give it 5 out of 5 pretzels, as did many at the dip party. Kealoha wasn’t crazy about it, but he’s not a fan of things with spice. He gave it a 3.


    The Dunkables


    Bagel chips (Our favorite. Plain bagel chips with sea salt.)

    Pita chips




    You could try regular chips but the dip is a little thick and might break them.













  2. Dip #1–Avocado Dip

    July 10, 2011 by admin

    I wanted to kick this off right by using a vintage cookbook that my fiance (let’s call him Kealoha) gave to me. He has a box of vintage mini-cookbooks from his mom. For some reason, several of them are about lamb, though Kealoha says he doesn’t recall ever eating lamb as a kid.

    Anyway, tucked in this box was a fantastic little handbook from the makers of Philadelphia Cream Cheese.


    I love vintage cookbooks especially when they’re about a specific product. I actually found a recipe for A-1 Steak Sauce that was like A-1 Steak Sauce poured over canned ham and served with a green olive. This was fast food for the 1950s housewife: open a can, pour over a condiment and there you go. Eat up. Oh, and pour another Manhattan.

    This dip seemed appealing because there was very little effort involved, and also because I had a sack of avocados I needed to use.


    Philly Avocado Dip

    1 cup mashed avocado

    1 8-oz package Philadelphia Brand Cream Cheese

    3 tablespoons lemon juice

    1 teaspoon finely chopped onion

    1 teaspoon salt

    Dash of Worcestershire sauce



    This was a surprisingly easy recipe since it requires no cooking. Mostly you just mash stuff. I didn’t even bring the cheese to room temperature. Nope. I just twisted open that avocado (once I cut around it), mashed about 2 avocados in a bowl with a fork, then added the avocados and the rest of the ingredients into my Kitchen Aid with the paddle attachment and blended.

    I didn’t have regular onion on hand so I used some purple onion, and ended up liking the color.

    After the dip was done, I kept looking for something else to do. I was done, so I just drank some wine.


    It’s a great dip! Easy. And it’s perfect right after you make it, or refrigerate it and let the flavors meld. It’s creamy with a little of the wonderful 1950s spice AKA Worcestershire sauce. It’s a great green color, but it could use something else. Maybe top it with some pretty chopped tomatoes.



    We tried a variety of things, but we liked potato chips and snow peas from our garden the best. It would be great with blue corn tortilla chips, pita, or other veggies.  It’s easy. It’s green. It’s got cheese in it. It doesn’t turn all brown while it sits there on the buffet table. (We know. We stared at it for more than an hour. No brown!) What more could you ask?

    All in all, this dip gets 4 pretzels out of 5.