February 4, 2011
The Disappearing Act
This evolved from your basic 1950s onion dip for John Cheever-y kinds of cocktail parties. I think it is a step up the slippery evolutionary kitchen slope because Camilla uses Knorr soup mix, which sounds imported, no? (Charles always blanches at the idea that a mix is used. He seems to think that everything needs to be organic and handmade and heaven knows where would we get all the time? The rest of us do not have a staff, let alone personal servants!) Regardless of the shopworn cliché and conceit, this dip is very popular with our guests, whether they be guzzling the French 75s or clinking their icy bottles of Coke.
Makes 2 cups
2 cups sour cream
1 package Knoor's onion soup mix
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon fresh thyme, finely chopped
2 tablespoons green onion, finely chopped
Mix all the ingredients together and chill until it's time to serve. Excellent with veggies, but much better with big fat crunchy kettle fried chips (not pictured, obviously). There are never any leftovers.
“An onion can make people cry but there's never been a vegetable that can make people laugh.”
Will Rogers
