Day 17: Potluck dip and chips on the road!
If' you're a foodie/amateur chef/obsessed with cooking like me, you feel bad when you can't contribute to the meal when at a guests house.
But one of the things you can do, is shop once you're at your destination, and make this crazy good dip for chips. People will thank you.
So first you need to find a grocery store nearby, and pick up the following:
2 blocks of cream cheese
1 jar of prepared horseradish <-- note: this is not horseradish mayo, or horseradish root. What's been done here to "prepare" it, is the horseradish root was ground with some vinegar. This can, I hear, send you and your family & friends out of the room it's so caustic to the eyes and lungs. Do it outside if you are starting from scratch. Especially if you bought the horseradish at the farmer's market. Potent stuff!
Salt
Pepper
a SMALL amount of milk <-- Those individual milks you buy for when you want milk but no one else does. Do NOT substitute chocolate milk under any circumstances.
Ruffled potato chips
Pretzel chips
I know what you're thinking. This can't be it. It has unicorn freckles or some such thing.
But no, really, it's very simple.
So you warm up the blocks of cheese in the microwave for about 1:30 or so. It gets warm and soft. Do to cook until it starts to brown ,that's too much.
Mix it up and add 3 Tbsp of prepared horseradish. This will make it slightly hot, so you might back it off a bit to 2 1/2, up to you.
Add salt and pepper, just enough to make it taste good. Yes you have to taste as you go along, it's the only way to be sure.
Now add milk to make the dip soft enough so that when you refrigerate it it will still be soft enough to not crumble your chips. Maybe 1/4 cup or so.
Once it's all blended with your spoon, taste it with a chip. You don't want so much salt that the added salt in your chips are going to make it too salty. (if this happens, add another block of cheese and another Tbsp of horse radish and some milk, if you can get back to the store).
Once you are happy with it, put plastic wrap over the bowl and put it in the fridge for an hour. It sets up so it's thicker than other dips but not like trying to eat spackling.
The heat goes up a bit as it marries in the fridge and it's all good.
Be prepared to give the recipe.
Try it and let me know what you think!
Vicky aka The Clumsy Chef
P.S. if you're new here, know this; I am the Clumsy Chef for a reason. For example: I sit here typing with a burned finger. Not in some crazy cooking in the hotel accident, I just tried to curl my hair. SMH
But one of the things you can do, is shop once you're at your destination, and make this crazy good dip for chips. People will thank you.
So first you need to find a grocery store nearby, and pick up the following:
2 blocks of cream cheese
1 jar of prepared horseradish <-- note: this is not horseradish mayo, or horseradish root. What's been done here to "prepare" it, is the horseradish root was ground with some vinegar. This can, I hear, send you and your family & friends out of the room it's so caustic to the eyes and lungs. Do it outside if you are starting from scratch. Especially if you bought the horseradish at the farmer's market. Potent stuff!
Salt
Pepper
a SMALL amount of milk <-- Those individual milks you buy for when you want milk but no one else does. Do NOT substitute chocolate milk under any circumstances.
Ruffled potato chips
Pretzel chips
I know what you're thinking. This can't be it. It has unicorn freckles or some such thing.
But no, really, it's very simple.
So you warm up the blocks of cheese in the microwave for about 1:30 or so. It gets warm and soft. Do to cook until it starts to brown ,that's too much.
Mix it up and add 3 Tbsp of prepared horseradish. This will make it slightly hot, so you might back it off a bit to 2 1/2, up to you.
Add salt and pepper, just enough to make it taste good. Yes you have to taste as you go along, it's the only way to be sure.
Now add milk to make the dip soft enough so that when you refrigerate it it will still be soft enough to not crumble your chips. Maybe 1/4 cup or so.
Once it's all blended with your spoon, taste it with a chip. You don't want so much salt that the added salt in your chips are going to make it too salty. (if this happens, add another block of cheese and another Tbsp of horse radish and some milk, if you can get back to the store).
Once you are happy with it, put plastic wrap over the bowl and put it in the fridge for an hour. It sets up so it's thicker than other dips but not like trying to eat spackling.
The heat goes up a bit as it marries in the fridge and it's all good.
Be prepared to give the recipe.
Try it and let me know what you think!
Vicky aka The Clumsy Chef
P.S. if you're new here, know this; I am the Clumsy Chef for a reason. For example: I sit here typing with a burned finger. Not in some crazy cooking in the hotel accident, I just tried to curl my hair. SMH
It is excellent. Not spicy hot at all; just a great flavor
ReplyDeletesounds interesting !
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