Awhile ago, I won the most lovely set of spices -- the Harvest Time Gift Set -- from the Savory Spice Shop, care of a giveaway hosted by my friend Karen of Eat Drink Wash Up. I have put the set to use on chicken and pasta and all sorts of other goodies; truly, this was a fabulous thing to win!!! And I recently relied upon it to make a lovely onion dip.
I used two of the four spice mixes: the Tarragon Shallot Citrus Seasoning and the Wash Park All-Purpose Seasoning, each offering a different blend of herbs and spices and flavors and thus each making its own contribution to the greater good. 'Twould be an entirely different species without them!
Tom loves onion dip, which I never buy because I always make my own; there are many things I won't pay for -- chocolate chip cookies, salad dressing and manicures, just to name three -- because it's so easy and comparatively inexpensive to do it myself. Onion dip is on that list of items I wouldn't spend good money for because I can likely do it better. Call me conceited, but it's true!
So, one day recently Tom challenged me to make an onion dip. Ha! That's easy! Sour cream, maybe a green onion instead of white or red, some of the multitude of spices I have in my pantry, and stir 'em all together. It needed a bit of oomph after resting overnight, so then I threw in my favorite condiment (which goes on sandwiches, in salads, on pasta) -- Dijon mustard.
And a star was born, to be served with pretzels or chips or vegetables (not "veggies" -- never "veggies!") or anything else that strikes your fancy ....
Homemade Green Onion Dip
2 tablespoons butter
2 fat scallions, finely chopped
1 cup sour cream
1/2 teaspoon Savory Spice Shop Tarragon Shallot Citrus Seasoning
1/4 teaspoon Savory Spice Shop Wash Park All-Purpose Seasoning
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon Dijon mustard
Heat the butter in a small skillet over medium heat. Add the whites of the scallions, and saute just until translucent.
Place the sour cream into a medium bowl along with the sauteed scallions, the raw green parts of the scallions, the Tarragon Shallot Citrus seasoning, the Wash Park All-Purpose seasoning, the salt, pepper and mustard.
Stir to combine well, then cover and refrigerate at least overnight before serving.
Makes 1 cup.
Ghosts of Postings Past and Present
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- 10 for '10
- Our First Anniversary
- In the Thrift Shops with Rosie
- Roasted Cheddar-Herb Almonds
- Homemade Green Onion Dip
- Merry Mary-ness
- O, Christmas Tree ....
- Blueberry-Walnut Rugelach
- Ginger Shortbread Cookies
- Peanut-Butter No-Bake Treats
- Holiday M&M Cookies
- Cafe au Lait Blondies
- Cinnamon-Sugared Applesauce Breads
- The Comfort of Vegetable Lo Mein
- Chocolate Almond Loaf Breads (or Cakes???)
- Because I Value My Kneecaps ....
- "Let the Pampering Begin"
- Can It Really Have Been 30 Years ...?
- Eating My Vegetables
- Love My Leftovers!
- "Be Nice to Mary" Week
- A Great Miracle Happened There
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