Many people love dip mixes because they feel they are "cooking." I say that with a big smile on my face because perhaps they are. I look at dip mixes in an abstract way. Basically throwing a few spices in sour cream, giving them a spin with a spoon - grabbing decent crackers and the meal is ready. Meal? Sure. I am an author. Dip mix and cold coffee can constitute a meal for two days if need be.
Dip Mixes are easy to prepare and they are also just wonderful as gifts. In my Kitchen Art's Book coming out on Amazon's Kindle (Whispernet platform) in mid October of 2010, I list hundreds of recipes to make as gifts. I think Kindle is great because the Kindle tablet can be in the kitchen and the recipe right there without pages flipping all over. I do use a plastic slip cover over my Kindle because batter does go flying around in my kitchen.
Dip Mixes are so easy to make the only real issue to contemplate is the packaging. Little glass shakers and bottles can be secured at most Dollar Stores, and the giver can simply tie card with a piece of raffia around the neck. I create cute cards from a business card, folded in half and punch a hole in it to secure the card with the raffia. You will need to figure out how much your basic recipe weighs and then how many servings are in your final container. It is better to make the recipe for one use because spices tend to settle and it would be hard to divide the gift to make two servings.
Beyond little shaker bottles, spices are very easy to get at the dollar store also. I feel they are the best value. And just so you know, dried parsley really does look like spinach when allowed to sit over night, so a definite consideration when making a bacon-spinach type dip. All variations of my dip mix recipe taste far better when allowed to rehydrate in the sour cream base, such as in the fridge over night.
So here is my basic recipe for dip mix that you can amend to make your dip mix as you like:
Mabel White’s Basic Dip Mix Recipe
Copyright Deborah Dolen Kitchen Art's
Per Pound of Dip (Sour Cream, Cream Cheese or both)
1/2 tsp black pepper
1 tsp garlic powder
1 tsp parsley
1 tsp onion powder
1 tap paprika
1 tsp chives
2 tsps salt
Finely grind the ingredient and add natural or artificial flavors if you want at about 1 tsp or to taste. This recipe is designed to go into 16 ounces of sour cream and/or warm cream cheese. Variations can include Clams, Dill, Green Chile spice, Cajun, or even complimented with real avocado or bacon. I prefer the mildest chili peppers for color.
