Unless you made the exact, correct amount of food for yesterday’s large game, you probably have leftovers, and one (or more) of those leftovers may be some sort of dip. Getting rid of bonus dip is not a chore, and chips and dip is a valid meal choice, but if you are experiencing dip fatigue, there are ways to reformat your dip into something new and tantalizing.
If you are working with a cream-based dip, this is especially easy—just mash it into potatoes. Onion dip, spinach and artichoke dip, crab dip, and any other dairy-heavy, scoop-able substance meant for chip dipping will bring a new dimension to a pile of mashed spuds. Moisture content varies from dip to dip, so you may have to play around with ratios. Just cook your potatoes how you normally would for a mash, add some dip, taste, and maybe add some more. You can add a little cream or butter too, if the dip is a little on the thick side. Season to taste—salt, pepper, MSG—then consume. (If you have any leftovers of that, I’ve heard mashed potatoes make a great dip.)
Bean dip is a different tale. I guess you could mash bean dip into potatoes—and it would be fine—but bean dip really excels when used as a substrate for melted cheese. The most obvious choice is a quesadilla; just spread the dip onto a tortilla, mash lots of shredded cheese into the dip, fold, and fry. In fact, any of the seven layers of a seven layer dip will work in a quesadilla, so invite them all. If you’re working with a garlicky white bean dip, you might want to shift the flavor profile, and opt for a melt with the sharpest white cheddar and some onions (pickled or caramelized both work, so listen to your cravings). Mash the dip into some slices of some crusty bread (both pieces!), layer the cheese and onions, then close the sandwich and grill it in foaming butter. Serve with a side of chips.
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