The Big Game is Sunday, and you’re looking for something other than French onion dip to serve with Ruffles (which are the only potato chips to serve with onion dip by the way) or Ro*tel® dip, which my mother picked up while living in Charlotte, North Carolina, then we’ve got some ideas. If you’re sticking with those staples, respect.
We present you with the light and elegant Parmesan Lemon Pepper Crackers from Lisa Harris, creator of the Morning Sunshine Breakfast Cookie.
Join the controversy! Betsy says Frito Pie was invented in Garden City!
Friend of Edible George Hirsch just reminded us of Green Goddess Dressing or Sauce au Vert. All hail the queen.
In that vein, I’ll share Cook’s Illustrated’s recipe for remoulade, which I’ve been using to make classic Celery Remoulade. The gnarly knobs can be found in most produce sections this time of year. I peel them and shred with food processor. The sauce, however, is so good, we end up eating it as a dip.
½ cup mayonnaise
½ teaspoon capers, drained and rinsed
½ teaspoon Dijon mustard
1 small clove garlic, chopped coarse
1 ½teaspoons sweet pickle relish
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 teaspoon minced fresh parsley leaves
Salt and pepper
Pulse all ingredients except salt and pepper in food processor until well combined but not smooth, about ten 1-second pulses. Season with salt and pepper to taste. Transfer to serving bowl.