Need a dip recipe

[Miss Shelby]

Either cold or for a crockpot. If you have a favorite I’m not picky. I just need ideas by tomorrow night and don’t want to use my go-to s.

[Ari]

Warning: I have not had this dip in years nor have I tried to make it based on the video, I have however enjoyed Adam Regusea’s other works for tastey and makable at home foods.

Queso blanco | Mexican-American cheese dip -...

[slimshady2357]

This might be a little simple depending on what you need it for, but it's a dip a roommate in university showed me that we still make on a hot day for an easy lunch or dinner.

1 cup cream cheese
1 cup sour cream (the thicker the better, we use creme fraiche)
mix well together
mix in one taco seasoning mix
lay that out in a flat layer in a serving dish
layer on top salsa
then finally a layer of shredded cheddar

Use nice strong nachos/Doritos for dipping.

[fragment]

A dubious "classic" from here in kiwiland.

1 tin reduced cream + 1 packet onion soup powder. Combine, let sit for a bit.

Is reduced cream is even a thing other places?

[lisarea]

This is the first I'm hearing of reduced cream.

The American version is one large tub of sour cream with onion soup mix, made the same way.

And it is on the short list* of junk we cannot have in the house because I will eat almost all of it with an entire "family sized" bag of potato chips over a couple days, and all that fat and salt and lactose makes me really sick.

* The other three things I can think of right now are bright orange "queso," blue cheese dressing/dip, and gummy bears; and the fact that three of my top four forbidden foods are DIPS is maybe why I don't have any go-to dip recipes beyond things like salsas, hummus, and guacamole.

[Miss Shelby]

i found a beer cheese recipe i will post it later. thanks for the suggestions i haven't decided yet what to make. there is a contest but i don't want to enter with something complicated that i haven't made before so we'll just see what happens.

[Miss Shelby]

Ingredients
Produce
2 tsp Garlic
Condiments
2 tsp Dijon mustard
2 tbsp Worcestershire sauce
Baking & Spices
1/4 tsp Kosher salt
1 tsp Paprika
Dairy
16 oz Cheddar cheese, sharp
4 oz Cream cheese
Beer, Wine & Liquor
1/2 cup Beer

[Miss Shelby]

there is the recipe now i gotta find the instructions

[Miss Shelby]

oh hold up i found a better one.

Ingredients
beer cheese dip
12 ounces Cream Cheese, softened
3 cups Shredded Sharp Cheddar Cheese
½ cup Lager
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
to serve
Wavy Potato Chips
Hard Pretzel Rods
Pita Chips
Grilled Bratwursts
Tortilla Chips
Instructions
Place ingredients into a slow cooker and place over high heat for about 1 hour, stirring every 10 to 15 minutes. Adjust seasonings.
Serve beer cheese dip with chips, pretzels, etc.

[lisarea]

Beer cheese, or in its purest form, "Welsh Rarebit."

Be careful with this stuff. It is a powerful concoction.

Originally Posted by Randolph C. Lewis

RAREBIT SYMBOLISM
It is no humorist's fancy that the rarebit is a thing of dreams. Clothed in gold and breathing a fragrance that fills the nostrils with a charm more bewitching than woodland oders, it is, to a soul attuned to its beauties, a thing of glorious reverie by day and matchless dreams by night. Mellowed by the soul of good old ale, embodying the sun-hued product of generous daries, it symbolizes at once both the city and the country. It is the token of generosity, of friendship, and and club-ship, and wherever men have gathered to eat and drink and enjoy that broadening and gentle intercourse that goes with dining, the rarebit is a symbol with which to conjure.

--Windsor McKay's Dreams of the Rarebit Fiend.

[Miss Shelby]

Originally Posted by lisarea

Beer cheese, or in its purest form, "Welsh Rarebit."

Be careful with this stuff. It is a powerful concoction.

--Windsor McKay's Dreams of the Rarebit Fiend.

I would love to try an authentic welsh rarebit. Over rye bread I bet it would be good. I cannot do hot, though. If there is a way to tame it would it still be the real deal?

[lisarea]

The only kind of spicy thing in it is mustard. I was just calling it powerful because the premise of Dreams of the Rarebit Fiend comic is that every strip involves a different person in some surreal, nightmarish scenario, and in the final panel, they wake up in bed vowing to swear off rarebit because it gives them such horrible dreams.

It's a pretty loose recipe, and there are a bunch of different versions, but the gist is that you start with a roux, add some beer, powdered mustard, worchestershire sauce, and plenty of cheese.

It is normally served poured over bread and then toasted, but I've also just eaten it as a dip with toasted bread.

[Miss Shelby]

Now that makes more sense. I tried to read the comic, I couldn't enlarge it and instead of googling that I googled the recipe, one of which included hot sauce! lol. Now I DEF want to try it.

[Miss Shelby]

Originally Posted by Miss Shelby

oh hold up i found a better one.

Ingredients
beer cheese dip
12 ounces Cream Cheese, softened
3 cups Shredded Sharp Cheddar Cheese
½ cup Lager
2 teaspoons Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
to serve
Wavy Potato Chips
Hard Pretzel Rods
Pita Chips
Grilled Bratwursts
Tortilla Chips
Instructions
Place ingredients into a slow cooker and place over high heat for about 1 hour, stirring every 10 to 15 minutes. Adjust seasonings.
Serve beer cheese dip with chips, pretzels, etc.

the verdict is I’m going with this. I’ll put in in crockpot tonight and if it tastes like shit. I’m using fragments as a back up. Thanks for the ideas all. I really only have one go to mostly and that’s artichoke dip. I want to try more stuff in the future

[Miss Shelby]

Originally Posted by fragment

A dubious "classic" from here in kiwiland.

1 tin reduced cream + 1 packet onion soup powder. Combine, let sit for a bit.

Is reduced cream is even a thing other places?

If it’s sour cream I think they sell a law fat version where I live, but why?

[Miss Shelby]

Oh and wanted to ask ya’lls opinion. Do you think throwing a little white cheddar in with the sharp would be okay? Or should I do one or the other?

[fragment]

Originally Posted by Miss Shelby

If it’s sour cream I think they sell a law fat version where I live, but why?

Nah, it's not fermented like sour cream. Basically a milk, cream plus thickener mixture. Sold in a tin so I guess boiled to kill microbes first.

[BrotherMan]

Originally Posted by Miss Shelby

Oh and wanted to ask ya’lls opinion. Do you think throwing a little white cheddar in with the sharp would be okay? Or should I do one or the other?

Unless it's one of those weird stinky or aged cheeses, you can p much mix and match to your heart's content.

[BrotherMan]

Oh and I did want to offer my "Fambly Recipe" that is stovetop, microwave and crockpot friendly.

1 Large (or small, depends on how liquid you want it) Brick of Velveeta
1 can of RoTel diced tomatoes with chilis
1 can Cream of Chicken soup

Cube cheese brick (this aids in quickening the melting process)
Stove top: Medium low heat to melt the cheese.
Microwave: Heat in five minute increments until desired liquidity

Add cans of tomatoes and soup.

Stir and serve. (Chafing dish or crockpot to keep soft enough to dip)

Crockpot: Cube, combine and let sit until ready

This is the Very Most Easiest version. You can plug and replace ingredients to fancy it up.

[Miss Shelby]

Well, the beer cheese dip turned out fucking gross. I think maybe I didn't use the right mustard, all I had on hand was some golden stuff which I thought equaled dijon but apparently not. I may as well have used horseradish. Or sugar to that end, it has a sweet flavor. I plan on making it a second time but this time I went with easy peasy and brought frangments dip to the party. Moral of the story is next time use a go to. Or something I can't fuck up like slimshady's layer dip.

[ceptimus]

Tins of 'evaporated milk' were common in the UK at one time. You poured it over fruit salads and such. It had the consistency of motor oil - about SAE 20 grade. It tasted like it had been artificially sweetened, but perhaps that was just a side-effect of the evaporation and canning process. There were instructions on the tins telling you how much to dilute it by, to get back to regular milk, but nobody ever did that. I've not noticed it for sale in recent years, but that may just be because I've not been looking for it.

Maybe reduced cream is the same sort of thing, but with even more of the water boiled off?

[fragment]

Originally Posted by Miss Shelby

Well, the beer cheese dip turned out fucking gross. I think maybe I didn't use the right mustard, all I had on hand was some golden stuff which I thought equaled dijon but apparently not. I may as well have used horseradish. Or sugar to that end, it has a sweet flavor. I plan on making it a second time but this time I went with easy peasy and brought frangments dip to the party. Moral of the story is next time use a go to. Or something I can't fuck up like slimshady's layer dip.

Hope it was alright! Did you use sour cream? That's probably better. I'm not actually a fan of the classic kiwi dip, but it is considered a party staple around here.

Originally Posted by ceptimus

Maybe reduced cream is the same sort of thing, but with even more of the water boiled off?

Apparently it's more of a thickened with alginate thing rather than a concentrated thing.

[Miss Shelby]

Originally Posted by fragment

Hope it was alright! Did you use sour cream? That's probably better. I'm not actually a fan of the classic kiwi dip, but it is considered a party staple around here.

I did and it was good. didn't win any prizes, but everyone ate it up.

Evaporated milk,, yucky there's a blast from my past. We also had powdered milk (absolutely disgusting) and fake cheese from Uncle Sam. We were poor.