Saturday, December 11, 2010

Susan's Chunky Dip

If you never make any other recipe I suggest or take any other advice, this is the one you SHOULD NOT IGNORE--everyone I know loves it. This is an easy (although you have to do a wee bit of chopping) dip recipe that you will want to eat by the spoonful and will be requested again and again.

It's origin is that after having a salad that included all these elements, I thought it would work in dip form and it does. It's best with a crisp cracker or sturdy chip because it's chunky. I serve it with Wheat Thins and provide a small spreader for slathering.

You can make it with the lower calorie/fat versions of the ingredients, too and it's still fabulous.

Susan's Chunky Dip
One cup crumbled bleu cheese
One cup crumbled feta
One Granny Smith apple, peeled and diced
One can Water Chestnuts, chopped
3/4 cup chopped pecans, toasted (see note below)
One cup mayo
One cup sour cream

Combine all ingredients and start eating. It will keep in the fridge for abut a week but it will never last that long!!

You can adjust the mayo and/or sour cream to taste. Some people use all mayo or all sour cream. I like the combo. You can also add or subtract it depending on your texture preference.

To toast pecans....first chop 'em.  Then place in dry skillet on low to medium heat for about 3-5 minutes. That's it. This will bring out a nice, toasty flavor in the nuts.
Oh, sorry. I thought you said chunky cat....

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