Okay, so I promised you the recipe for the dip I prepared for trivia night the other day. This is the No Name Dip. Nick claims that this dip is unnamed. “No name dip” is what I’ve called it. Unique, I understand. Making this dip is a breeze and won’t break the bank. There are a total of four components in it. Exactly four.
The supermarket I went to didn’t have the 16 oz of the sort I like, so the photo is really of two 8 oz containers of sour cream. What you need is 16 oz.
Crumbled bacon. Verify their authenticity. On one occasion, I used artificial ones, and it was the most disgusting thing I’ve ever tasted.
Finely chopped cheese. I think cheddar jack is the best, but I’m sure any sort would be fine.
A can of ranch seasonings. They come in a variety of flavors, but my favorite is the original.
Ingredients:
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon dried dill weed
- Salt and pepper to taste
Instructions:
- In a mixing bowl, combine sour cream, mayonnaise, grated Parmesan cheese, chopped green onions, chopped fresh parsley, minced garlic, onion powder, dried dill weed, salt, and pepper. Stir well to combine all ingredients evenly.
- Taste the dip and adjust the seasoning if needed by adding more salt, pepper, or other herbs/spices according to your preference.
- Cover the bowl with plastic wrap or transfer the dip to an airtight container and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the dip a good stir and garnish with additional chopped parsley or green onions if desired.
- Serve “The No Name Dip” with your favorite chips, crackers, vegetables, or as a topping for baked potatoes.
Feel free to customize this dip recipe by adding other ingredients like shredded cheese, bacon bits, diced jalapeños, or hot sauce to suit your taste preferences. Enjoy your delicious homemade dip!
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