Tuesday, January 27, 2009

Dippy

I'm completely torn about this "recipe." I put it in quotes because it's almost more assembly than cooking. On the one hand, it's the kind of uncooking that American society has been criticized for embracing. On the other hand, it's so darned good.

The story behind it is evidently as plebeian as the recipe itself. Long ago a small pamphlet of sorts was compiled of the favorite recipes from the coaches of the Seattle Seahawks, and was sold as a promotional item at a local drugstore chain. The aunt of a friend of mine included the little book in my friend's stocking one year. The coach who supplied the recipe wasn't even the head coach; he was the line coach or something like that. The recipe caught my friend's eye, and she made it. To her surprise, it was good and everyone (especially her then-young children) loved it. So she made it again. And again. And people asked for the recipe, and she gave it to them. So by now just about every person in the Pacific Northwest either has the recipe, or has tasted the result.

I made it myself for Southwest/Mexican-themed gathering, which I was actually unable to attend. A friend of mine delivered it for me. I had tasted it as I was making it, and practically took a spoon to it, and that was before it was even cooked (don't worry--this recipe could very easily be eaten at room temperature). My friend assured me that everyone there reacted similarly.

And so, despite a list of rather low-rent ingredients, and no picture, I provide you herewith a dip recipe that is universally loved. I'm a little sheepish about this, but trust me, it's delicious. Make it for the Super Bowl, if you're a fan of that sort of thing (I confess I am not).

Bean Dip
Another nice thing about this dip is that you can buy an 8" square foil pan at the grocery store, make it in that, and not have to worry about it.
from the random Seattle Seahawks coaches pamphlet from long ago
Make 1 8" square pan

1 can bean dip (such as Frito Lay; sold near the corn chips in the grocery store)
1 8 oz package cream cheese
1 cup sour cream
1 packet taco seasoning
1 cup (or more) shredded cheddar cheese

Preheat oven to 350 degrees F. Combine bean dip, cream cheese, sour cream, and taco seasoning in a large bowl. Transfer to an 8" square pan and top with cheese. Bake until cheese is melted and bubbly, but not browning, about 30-40 minutes. Serve with some form of corn chip (Tostitos, Fritos, baked tortillas--your choice).

You see? But it's ridiculously good.

2 comments:

Molly said...

I am so glad you are back!

TD said...

Thanks, Mol! I'll have more after this weekend too...I'm rededicating myself to cooking and blogging--I've been away too long! It's not good for my mental state :)