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0
votes
1answer
132 views

Why do store-bought dips have such a limited shelf life?

Why do store-bought dips (guacamole, sour cream and chive, salsa...) typically say "Keep refrigerated and consume within 24 [or 48] hours of opening"? Before opening they typically have a "use by" ...
3
votes
1answer
54 views

Can I substitute low fat greek yogurt for light sour cream in a high speed blender?

I'm wondering whether the blending speed will affect the texture of the yogurt unfavourably. I am making a spinach and artichoke dip, and I want to lower the calories per serving. If I can substitute, ...
4
votes
4answers
3k views

How could buffalo chicken dip be stabilized?

I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) ...
3
votes
2answers
699 views

How to thicken garlic dressing

Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out ...