The sign of a good dip is that it keeps people coming back for more, and this one does just that.
Great during the fall and football season because the chili has a warmth that is perfect on cool autumn days. It’s so filling. It’ll become your go-to recipe. Plus, you can pick just about any dipper–celery, carrots, pita chips, tortilla chips, crackers, bread.
Every now and again a brand of dips come along that beats out all other dips in recent memory. Right now for me that’s Blue Moose of Boulder.
I was fortunate enough to score a free batch of three dips and one sauce from their Colorado office. All of the products were awesome, but hands down the crowd favorite was… (more…)
Ever had a hankering for something that you just can’t seem to satiate? That’s been me lately with avocados. Given the obsession, an ordinary guacamole wouldn’t do. Nope, not at all.
I wandered the produce aisle and came up with this guacamole concoction instead. It might just be the best one I’ve made to date. And the best part? It’s been 24 hours and the guac still hasn’t browned. I’ll thank the food processor for effectively distributing those acids and keeping my guac bright green. (more…)
My friend Nina is a constant Saucy Dipper supporter and a true source of blog post inspiration. Even all the way in Paris she found out about a new US company that provides a monthly condiment subscription for those…well, for those who are just like me and love sauces and dips like no other. The company is Ship & Dip, and the story, the founders, and the products they feature couldn’t be more clever.
If you love condiments, you better keep reading because things are about to get good! (more…)
Growing up I didn’t care for gravy. At holiday meals I’d pass that boat and opt for ketchup instead (yes, ketchup on turkey AND ham). It was the consistency, the color, and the idea that gravy was a result of all the leftover bits that would otherwise go in the trash.
Now, decades later, I’ve realized my distaste is unfounded. Maybe those insta-gravy mixes should be outlawed, but a fresh home made gravy is delicious and it should be slathered on many different things…especially biscuits. So, one Saturday morning recently, that’s what I did. (more…)
Today on the Saucy Dipper I’m talking to Ivy Manning, a freelance food and travel writer, food stylist, and author of four cookbooks including Crackers & Dips. Ivy’s cookbook violently jumped out at me while browsing Amazon, which is exactly why I sought her out to ask a few questions. I feel like she wrote this book for me!
Thank you, Ivy, for taking the time to share your ideas and for creating dip recipes that are not of the “gloppy calorie bomb” variety. (Her words, not mine, but I love it!) (more…)