by Kate Heyhoe
Makes 2 cups
Georgia's famous Vidalia onions are known for their mild, sweet flavor, but they're hard to come by in winter. If you can't find Vidalia or other sweet onions, substitute red onion. This dip comes together in a snap if you finely mince the vegetables using a food processor or the chopping attachment of a hand-blender. If you don't have such equipment, finely mince the vegetables by hand.
Italian parsley, enough to make
approximately 1 tablespoon chopped
1 clove garlic, peeled
1/2 cup coarsely chopped green onions
(about 2 large ones, white and green parts)
1/2 cup coarsely chopped Vidalia onion,
or red onion, or mix of both
12 ounces sour cream, reduced fat or
regular variety (do not use non-fat)
1/4 cup softened cream cheese
(4 tablespoons), reduced fat or regular
(do not use non-fat)
2 tablespoons mayonnaise
1 teaspoon anchovy paste
1 teaspoon cider vinegar
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne
hot pepper sauce or Tabasco to taste
Finely chop the Italian parsley in the workbowl of a food processor. Remove and set aside. Add the remaining ingredients and process until the vegetables are finely chopped and a smooth dip is formed. Stir in the reserved parsley. Pour the mixture into one or two bowls for dipping. Cover and refrigerate 1 hour before serving to allow the flavors to blend. Taste and correct seasonings before serving. Note: The flavor will be strong at first but will mellow as it rests. You may want to boost the flavor with the hot sauce just before serving, or add more salt or vinegar.
Mix 2 tablespoons grated parmesan or Romano cheese into the dip. If desired, divide dip in half, and make two variations by stirring 1 tablespoon cheese into half the dip and serving the other half as is. The cheese version is more robust and pairs especially well with cut vegetables for dipping.
Copyright © 2000 & 2007, Kate Heyhoe. All rights reserved.
This page created January 2000
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