Usually, when I make sauce for artichokes, I get one of the Knoor soup mixes and add it to a container of sour cream. But lately, I have been more interested in “deconstructing” whatever I usually get in a package and make it from scratch. I feel that making things from scratch I can at least know what’s going in, including the lack of rat feces and other nasties!
So the other day, I was craving chips and onion dip. I didn’t have any Lipton Onion Soup, so I had to make my own. It wasn’t difficult. The only things I needed were dehydrated onion, beef stock, and sour cream.
A word about sour cream. Don’t use anything that is more than cultured grade A cream – gelatin, gum and other ingredients make for a terrible end product.
Making the dip was easy. I mixed the ingredients together, waited about 30 minutes for the onions to absorb some of the moisture and had a ball!
Deconstructed Onion Dip
1 tbsp Dehydrated Chopped or Minced Onions
1 tsp Better than Bouillon Beef Base
1 1/2 cups Sour Cream
Combine all the ingredients, being especially careful to incorporate all the beef base. Put the dip in a nice serving dish, cover and refrigerate at least a half an hour before serving.
Artichoke Garlic Dip
So, when I didn’t have Knorr soup mix, my first thought was to do this again, and here’s my recipe:
1 Garlic glove
1/2 teaspoon Dried basil
1/2 teaspoon Smokey sweet pepper
1/8 teaspoon Mustard powder
1 pinch White pepper
1/2 cup Mayonnaise
1/2 cup Sour cream
Put the garlic and the dry ingredients into a small food processor. Process until the garlic is completely minced. Add the mayonnaise, pulse, and then add the sour cream. You can adjust the seasoning by adding more sour cream. Remove from processor to serving bowl and refrigerate at least 30 minutes.