Don’t you hate it…
Or when you are asked, “Do you have a bin?” To which, I’d be tempted to say: No, we just throw our rubbish under the chair or leave them on the floor.
Or “Do you have a scissors?” To which, I’d want to say, “No. We just use our teeth to cut things open. We are special that way”
OK. I’m cheeky today. Can’t help it. I’m in one of those moods. Have a lovely week!
Dips anyone?
With this month’s theme being relatively easy and supposedly fuss-free, Gen has decided to once again get creative and making this dip uniquely hers using spinach, sweet, caramelised onions, and sour cream.
Just the colours from spinach and the caramelised onions alone ooze out all that yumminess. I mean, really, how could you resist this:
Accordingly to Gen, her creation comes about with South Africans being obsessed with barbeques and this concoction of her wins every time:
We’re going into summer here in the Southern Hemisphere, and as a nation, we’re obsessed with barbeques. Like, obsessed to the point that rain or shine, we make it happen! An obligatory part of said gatherings is snacks, and with snacks comes dips.
It’s also easy to prepare and keeps well in the fridge for up to two days. In terms of what to serve it with, that’s fun too. My favourites: broccoli florets, carrot sticks, potato chips, mini cheesy sausage rolls, tortilla chips… basically anything you want!
Her yummy creation is like having a dip all set with a healthy dose of salad. I like that it is different from the traditional gooey, liquidy dips that we are used to. I don’t think I would have even thought of this and Gen, yet again, truly makes this her very own signature dip.
Well done, Gen! This dip dish certainly has your interstitials all over it! And that’s another amazing challenge checked for the month, peops!
If you still haven’t yet, please pop over to my dear friend’s site and see how easy it is to make Gen’s Signature Dip. You will not regret it, I promise!
Dippity dippity dip!
That’s how we roll this month with “Signature Dip” as the central theme for our September’s Monthly Mystery Munchies #17. No complicated rules attached but to just share:
Just what could that be?!
There’s one big benefit of living in Holland if you are a cheese lover. We are consumed by cheeses. All types of cheeses, nothing too expensive and the Dutch drown in them. I bet you that there is not one single household in Holland where they don’t keep cheese in their fridge. That’s just not done.
So here’s where I’ve come to with my unplanned signature dip: I decided that making a dip dish under 25 minutes from prep to cooking would be a great idea. So is using just one ingredient in this signature dish that’s not commonly used with a traditional dip which is not a garnish.
Incidentally (and very conveniently!), we had some creamy chicken liver pâté in the fridge so I decided to use it as the key flavour binder along with thinly sliced chicken delis and pan-fry without any oil. Then I mix them in, along with some herbs and spices, to a boat-load of the different variation of cheese I could get my hands on.
A smoked fresh chilli adds a little bit of kick to the taste. Then I threw it in the oven. Voila.
This is possibly not the healthiest of choice considering the cheese overload, but the fusion of flavours surprised me. The very first time I made it and threw a bunch of stuff inside, it was pretty much gone in minutes. Silver Bullet was raving about how good this was and my in-laws love it.
Later on, I made more and more of those prior to posting this up just because it is so easy and quick to make. Each time with a little variation and each time looking a little better than the previous. It’s been an ideal side for when you have guests. Here’s another variation where I added chives and spring onions:
So far, those who tried came back for seconds.Soooo sooo good that if you serve it with bread (and make it a cheesy one too), plain nachos or tortilla chips, you will not be able to stop dipping.
Using mozzarella and herbed cheeses like white asparagus cheese, or pesto cheese would be a good way to vary the taste. Add a handful of crushed fried shallots if you wish. Or even finely chopped beef salami. There’s really no limit here and I like that subtle chicken pate flavour which gives its unique taste.
The best part of this is that it’s all done just about under 25 minutes. And depending on how big the surface area of the dish is, it should last you and your guest(s) for minimally an hour. That is if you don’t have too many hands dipping!
Here goes this month’s creation:
By now, you should already know how creative Gen can get to make it her own. If you aren’t drooling with what I have on my post, I bet you would be by the time you get to Gen’s.
With this challenge and without an inch of doubt, I am more than just sure she has created a signature dip that shouts “Only.Gen’s!”. She would be leaving you drooling and rolling over quite quickly! Let’s go!
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Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. and I’m waiting in anticipation on what Gen would unleash for next month’s challenge. Please stay tuned.
See you next month! Meantime, I’m taking this dip over to #FiestaFriday. Make sure you mosey over there as well!
In response to Stomper Dad’s Taboo Challenge with no use of the words “at” and “do” (Yes, I checked with CTRL + F) in this post as I realised that this post easily covers the challenge set for Day 1 and Day 2! How’s that for the first challenge eh! What are you waiting for? Join in the fun and add your link to take part in the challenge!
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