Questions tagged [dip]

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How to make Ghost Pepper Queso

I have an event coming up and the person who usually brings the popular 'Ghost Pepper Cheese Dip' can't make it. I've order some 'Smoked and Dried Bhut Jolokia Ghost Chili Pepper Pods' but I have not ...
2
votes
1answer
81 views

Making a dip ahead of time

I would like to make a chunky dip using cooked broad beans, olive oil, white vinegar and Parmesan. Would mixing it together, covering and storing it in fridge for several hours in advance, keep the ...
0
votes
1answer
14k 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
887 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
2answers
2k 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 ...
6
votes
6answers
34k 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) ...