I usually make dip with a packet of soup mix powder, but I was out so I did the following and it turned out well -- and since it was mostly with Coscto items, I thought I'd post here.
All measurements were eyeballed, so change as you desire:
- 10oz frozen chopped spinach (cut spinach is too stringy, but if you want to use a food processor, you could use either, or substitute fresh spinach, kale, Yu Choy, Dau Miu, or anything else -- or skip completely)
- 1 cup mayonnaise (from the giant jug taking up all that refrigerator space)
- 1 cup sour cream
- 1-2 tsp "Better Than Bullion" "Seasoned Vegetable Base" ("Organic Reduced Sodium") soup starter -- this is in the spice aisle and any variety will do
- 1 tsp Kirkland "Organic No-Salt Seasoning" -- also in the spice aisle
- a chunk of a pepper, minced (Italian long hot) -- can sub red bell pepper, another hot pepper, or omit
- 2-3 fresh garlic cloves, minced (or skip if you don't love garlic)
Optional stuff you might like: chives/scallions/red onion, goat cheese, artichoke hearts, chopped mushrooms, sun-dried tomatoes, or go traditional and fry up a good sized onion until it is brown and caramelized to make more of a traditional 'french onion' dip.
Directions:
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In a small mixing bowl, microwave frozen spinach until warm, then lightly squeeze out excess water. It should be damp (to absorb the no-salt spice mix), but not so wet that the dip becomes soupy. If using a fresh veg, cook as desired.
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Add No-Salt Seasoning and Better Than Bullion to vegetable and mix together. Taste to ensure a bold flavor (the flavor will be softened by the dip base, but also bloom a bit as the dehydrated bits absorb moisture).
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Add garlic and fresh bell/chili/long-hot pepper, and any optional items you desire. Mix. If you are using a food processor, this is a good time to pulse everything together ... but you can also wait until the end if you need more bulk to mix properly.
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Add the sour cream and mayonnaise. Stir together. Add optional ingredients as desired. Refrigerate for an hour. Note: You can it serve immediately, but it is weird to have warm dip for potato chips.
I blame the defunding of reliable curators. The good gets lost in the torrent of mediocre content. This isn't just music, but videos, news, art, and so on. Most anything that both craftsmen and amateurs can produce is now easily accessible to everyone everywhere. In addition to the old method of producing albums where the band had to go to some location and work on it as a regular job, and with the label sending in extra musicians, equipment, professionals and such, there used to be trusted critics.
Historically, we had a short list of vetted reviewers who could point us towards the best stuff without the need to wade through the rest. Even if it turned out that your aesthetics did not match that of a given critic, you could probably see why such critics held their opinions and could quickly locate a critic whose tastes did align with yours. Now we have a billion fake review sites run by the companies and/or families of those being reviewed. They are not trustworthy. A person is left to try everything on their own and we often run out of time looking for 'good' and settle on 'good enough'.