Let’s Cook: Of Dips and Dishes
This week as I stepped out of my vehicle, it felt like a midsummer’s night breeze — warm and inviting. In an instant, my thoughts turned to spring and the wonderful parties that come with this season. Parties such as graduations, bridal showers, and springtime birthdays and, of course, the snacks that often go with them. Isn’t it amazing what a warm breeze upon one’s cheek will lead to?
In my opinion, there is one snack duet that has always been perfectly understood — chips and dips. What can be more inviting than an attractive dip surrounded by chips, crackers or even little squares of bread. These long-time friends are the perfect start to any celebration and set the tone for “come on in and enjoy yourself.” I can guarantee you’ll never hear complaining or see gloomy looks on your guests when they arrive and discover that their first introduction is to chips and dips. And if they do arrive looking like “I would rather be home,” this sunshine of snacks will take care of that.
Making attractive and tasty dips is not an unsolved mystery unless you are recalling that concoctions that Aunt Millie made with the red pimento, anchovies, and white beans. Actually, dips haven’t changed that much. Granted, there will always been new spices to try but the basic ingredients focus around sour cream, mayonnaise, and yogurt for creamy dips. Tomatoes and other vegetables create the salsa style dips. Changes have been minor over the years unless you are adding the pisto-packin’ mama of hot peppers!
Dips can certainly be enjoyed without a party. Sometimes this is actually quite wonderful because you can indulge to your hearts content and nobody is going to say a word. A good movie with plenty of dips and chips are friends you are delighted to meet on a Friday night.
By now, you know I have been a fan of presenting food in lovely dishes. Dips and chips are fun to serve because you can be very creative. The vintage chip and dip sets from the 1960s and ’70s are popular with younger people, and that is so fun to see. Pyrex made them in a variety of colors and a personal favorite are the bright orange and yellow sets. When set upon the serving table, they glow like the sun.
In our 32 years of marriage, Jan and I have never had a dishwasher; we can live without one since we don’t find dishwashing nasty. I grew up in a home where my dad sold dishwashers, and much to his dismay, we washed all of our good dishes by hand. This is perhaps why many young people are not interested in using collectible or china serving pieces. If it cannot go in the dishwasher, they are not interested. Think of all the lovely table setting they are missing!
My approach to washing dishes includes memories, and that is why I still enjoy my hands in the suds. Using vintage glassware and dishes that had once belonged to family members or friends keeps their memory close. The pedestal dish with matching plate that you see in today’s photo came from our late friend, Fern Peterson, of Rugby. This set was a wedding gift to her parents and something she treasured. For a number of years, Jan and I organized a dish show in Rugby with the proceeds going to the Lions Eye Bank. Fern enjoyed these shows and understood that we took a genuine interest in glassware and china. She came to our home one fall day with this set and presented it to us. We take a sentimental journey back to Rugby every time we use this pretty set that features a burnt orange band and gold trim. Seeing it gives us the opportunity to recall the blessing of our friendship with Fern–a kind, caring and wise lady.
What memory do you plan to recall the next time you serve something special?
Potato Chip Dip
This recipe came to our home from Gladys Rust. She presented a program at Harmony Homemakers on avocados. My mom then made this, and it caused quite a stir at the Repnow dining table because up until this point, we as Lutherans, never had eaten avocados! I liked it and immediately copied the recipe into my own cookbook at the age of 9. It made me smile when I made this recently. Lydia came into the kitchen when I had finished making this dip. She grabbed a chip and dipped it with several others. She said “Tell your readers this is a Lydia-approved dip!”
1 8-oz package small curd cottage cheese
2 hard boiled eggs, chopped fine
1 small avocado, peeled and mashed
1 tablespoon finely grated onion
1 tablespoon Good Seasons Italian Dressing spice mix
1/2 cup sour cream
Salt and pepper to taste
Combine all ingredients in order listed, chill. Remove to room temperature about 15 minutes before serving, and serve accompanied by lots of crisp potato chips.
Mushroom Dip
This recipe came from Betty Nathan of Turtle Lake. She served it as a snack during our painting classes. It is very good.
6 oz softened cream cheese
1 tablespoon minced onion
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1 tablespoon chopped fresh parsley
1 teaspoon lemon juice
1 cup finely chopped mushrooms
With mixer, whip cream cheese and onion until light and fluffy. Stir in next 5 ingredients. Refrigerate 1/2 hour or longer. Serve on crackers.