I have a deep and abiding love of dips. When Louise and I were little girls, we used to steal the plastic tub of store-bought onion dip from the icebox on Saturday mornings, grab the bag of potato chips and sneak away to the closet in our room where we would sit on the floor with the closet doors shut and just dig in. This, in no small part, contributed to the weight problem I developed in elementary school but did not diminish in any way my adoration of dips.
So, today we have dips for Super Bowl. Now it is a well-known rule in the South that most dip recipes need three ingredients and three ingredients only. I don’t know why but there it is. So the first, is the coveted hot artichoke dip. I am sure many of you are well aware of hot artichoke dip, but I include it here because if you are not, you will want to run to the Publix right now and get the ingredients.
I am almost embarrassed by the simplicity of this. Take one large can of artichoke hearts (not marinated) and put them in a mixing bowl. Add one cup of mayonnaise and one cup of grated Parmesan cheese. Mix thoroughly, mashing up the artichoke hearts as you go. Put the mixture into a baking dish and bake for 30 minutes at 350 degrees. Serve warm with crackers. I am partial to Wheat Thins.
This next one is just delicious and it is not my recipe. It is Paula Deen’s curry dip. I made this for a church function and people just gobbled it up. Here’s the recipe. All it is is mayonnaise, curry powder and lemon juice. She suggests serving it in a hollowed out red pepper, which I have always thought looks tacky. However, you will note that I snapped the photograph of it in a plastic container, which is equally tacky. But I was about to take it to church, so there you go. I serve this with asparagus that has been tossed with olive oil, salt and pepper and roasted in the oven at 400 degrees for about ten minutes.
Now, here is the capper. It is Bunny’s legendary ham dip. And it only has two ingredients. How clever is that? You take one large can and one small can of Underwood Deviled Ham and mix it with one 8-ounce container of sour cream. That’s it! Let it sit in the icebox for a couple of hours. Serve with Frito’s Scoops (mandatory). I cannot describe to you how good this is. I sprinkled some dried dill on top for the picture because I will admit that without a little color it does sort of look like, well, I just won’t say it because then you’ll never make the dip.
I just want to say a word about double dipping since we’re on the topic of dips. I am all for it. When did we get so afraid of a few germs? In the ladies room of one of the restaurants I frequent they have the soap, the towels to dry your hands after you wash and then a separate towelette to open the friggin’ restroom door with. I am a member in good standing of St. Paul’s Episcopal Church where each and every Sunday at least 200 people per service drink wine out of the same communion cup (albeit turned a quarter between each sipper and wiped with a cloth towel) and none of us have ever gotten sick.
I believe that says it all.