I’m a little embarrassed to admit this, but I recently served sour cream / onion soup mix dip to a friend that I hadn’t seen in almost a year. This ran completely contrary to the rep I’ve earned of “If you go to Marie’s house, she will feed you really interesting, good food”.
Thing is, we’d had no warning that she’d be in town, and she caught us with what we had on hand – and one of our dirty little secrets. Yep, gourmet food aside, we’re still a little addicted to the quick chip dip from our childhoods. (Well, with the addition of powdered jalapenos, anyway!)
Realizing the creative food rut we’d gotten in to – with regards to chip dips – we were inspired to revisit a “quick, easy” chip dip we’d had in the past.
Several years ago, we picked up a little jar of powdered dip mix in a tourist shop, back home in Winnipeg. It was a Wasabi-Ginger Dip mix, and it was really tasty. The container eventually ran out, and we … forgot about it.
So, we decided that I would take the flavors we remembered from that dip, and create a new, from-scratch version. This may not be as quick as dumping some powder into a mixture of sour cream and mayo, but it’s really not that far off, in terms of effort.
In terms of flavor, this dip is great – so much better than the original! The ginger and wasabi flavors work so well together, creating a dip that’s not only great for chips, but for crudite as well.
We like a fair amount of zing – and really, with flavors like ginger and wasabi, do you really want subtle? If you’d like a more mild dip, however, feel free to tinker with the amounts of the stronger / milder ingredients.
Either way, enjoy!