Dip Dilemma

  I have a Dip Dilemma and I need your help!

This is the dip I made for Super Bowl Sunday.  It is missing a KEY flavor or taste and I can’t for the life of me, figure out just what that taste should be!  So here I am asking for your help!  And, so that I could have helpers that had actually TASTED the dip, I handed out samples to some of my foodie friends. 019

First of all, they all said they LOVED it and agreed it had the potential to be amazing.

Here are their suggestions:

~Less sugar. I TOTALLy agree, I’d say 3 T. instead of 6, is a good place to start.

~3 people suggested the addition of Cilantro (or as Ty’s teacher said in her darling accent: “CEEElantrooo”) {be sure to roll your r’s in your head when you read that part}

~Another friend suggested, chopped Mangos.  Mmmm!

~A more flavorful cheese like Herb and Garlic goat cheese or Mediterranean Feta

This has the potential to be reallyreally good!  If you come up with something clever, comment away, I want to hear it!

Chunky Black Eyed Pea Dip

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  • 16 oz. dry black-eyed peas, soaked and cooked according to package directions
  • 3-5 cloves garlic
  • 1 medium red onion, finely chopped
  • 2 cups fresh corn (I used fresh-frozen from this summer)
  • 2 ribs celery, diced
  • 1 tsp crushed red pepper (this was the perfect amount of heat for me, but add more if you like it hot)
  • 3 T. Worcestershire Sauce
  • 4 oz. feta or goat cheese

Mix all ingredients together until sugar dissolves, then make the following dressing:

  • 3/4 cup red wine vinegar
  • 6 T. sugar (VERY sweet, I’ll do less next time!)

Pour over dip and stir very well.  Serve cold with chips.

  It’s good, its hearty, its healthy, but it is MISSING SOMETHING! Help!!!!!

——————————————————————————————————————

    Now, this next dip got RAVE reviews! It’s my Aunt Regena’s recipe and it was a DELICIOUS!!!!  I will make it again as soon as possible! It is mild with a hint of sweet and is all kinds of good.

And look how pretty it is!

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Corn and Black Bean Salsa

(click title for easy printable)

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Ingredients

  • 2 cans (14 Oz Each) Shoepeg Corn
  • 1 can (15 Oz.) Black Beans, Rinsed And Drained
  • 1 bunch Green Onions, Chopped
  • 5 ounces, weight Feta Cheese
  • ¼ cups Sugar
  • ¼ cups Apple Cider Vinegar
  • ¼ cups Olive Oil

Rinse and Drain beans. Wash and chop green onions. Mix in large bowl with shoepeg corn and feta cheese. Combine sugar, vinegar and oil before pouring over everything. Let marinade several hours before serving with Tostitos scoops.

Delicious!

  Ok Dip Connoisseur’s, time for you to weigh in about Dip #1, I am listening!!!!

~T

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23 thoughts on “Dip Dilemma

  1. In the red wine vinegar and smaller amount of sugar dressing I would add about 1 teaspoon of lime juice and a pinch or two cumin. I’m one of those people who thinks cilantro tastes like soap (I think it’s about 3 % of the population). I also might add a little chopped bell pepper, but maybe you had that in the recipe and I missed it. I’m a better skimmer than reader! : )

    • Great suggestions, Kelli! No bell peppers in the recipe, just celery and red onion, I think it’d be a great addition! Funny about the cilantro thing, I had no idea that 3% found cilantro to taste like soap!!!!

      • I’ve always hated it and one day on Good Morning America, there was a physician on the show who explained the statistic. I was glad to find out I wasn’t the only one.

  2. If it was me I would have to have some chopped red bell pepper and some diced seasoned tomatoes( drained ) with everything you already have in there.
    The mango sounds like a wonderful addition 🙂
    Maybe even a drizzle of olive oil over the top !

  3. I’m in that 3% with Kelli – no cilantro for me either. I think the addition of lime juice sounds perfect…I couldn’t think of anything else on my own, since it already had worchestershire sauce. Enjoy a great rest-of-the-week Friend!

  4. I was going with the lime juice too….seems like we have a little consensus….try it and let us know. It sounds delicious….I don’t like cilantro either. guess there are more than 3% of your blog friends.

  5. Love the dip recipes, they look delish! I make a roasted corn salsa/salad/dip and it calls for balsamic vinegar, you might give that a try it always adds more flavor than just acidity. Also, I totally agree on adding the cilantro, sorry to all those who can’t eat it, but I love it.

  6. I am a daughter of a woman born in Mexico and I hated cilantro growing up. Needless to say, it caused some problems. Now, I kinda like it (in small doses). I was thinking of substituting jalapeño for the crushed red pepper (it’s fresher and then you won’t need a red pepper) and not using the original dressing at all. The sugar is what is taking away from the flavor. I would use a fresh lime juice vinegrette dressing (with maybe a pinch of sugar if you need it) and I agree with Kalamitykelli about adding a little cumin.

  7. When I read the title of this blog….I was praying that it wasn’t about me!!!!!!LOL(You know I love to crack myself up;) I would go with the LIME…fresh!!!! I am in the 93% that could eat cilantro on chocolate chip cookies and find joy in it;) (still crackin myself up here;) Anyways…I want you to try this salad…then help me re-create it. Fun times ahead!!!!

  8. I’m a 3%er, so I would definitely add diced cucumber and depending on the taste, then also try diced tomatoes. I like the Cumin idea too.

  9. Wow for cilantro haters being only 3%, they must all read your blog LOL! Seriously, Cilantro will give it the right flavor, and I agree, less sugar, lime juice and jalapeno to give it some zip, all those legumes are dragging it down. I have a texas salsa recipe that uses a lot of the same ingred. but you use Italian dressing for the liquid … sounds weird but make it delicious! And of course roma tomatoes, what’s not to love! 🙂 Happy experimenting!

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