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Tuesday, June 12, 2018

Make a Bodacious Big Batch of Dip

Janet Groene's
Big Dipper

    Make a big batch of this delicious goo while you’re at it because it  keeps well in the RV refrigerator. You'll use it time and again as a dip, salad dressing, topping for baked potatoes and even as a sandwich spread or burger topping. Keep it cold for up to 5 days and stir before using. 

     Canned Mexicorn is a colorful shortcut to add texture and taste. And, because this corn is cooked, it keeps better for the long term. Chopped fresh red and green pepper, onion, cucumber and other fresh vegetables are a plus in dip you're going to use quickly but they tend to wilt and weep after a day or two.
       
1 pint (2 cups) sour cream
1 cup bottled ranch salad dressing
1 pint (2 cups) plain yogurt
1 packet dry ranch dressing mix
4 drops Tabasco sauce (optional)
10- to 12-ounce can corn with green and red peppers (e.g. Mexicorn), well drained

    Whisk sour cream,  bottled dressing, yogurt and dry dressing mix until smooth. Stir in Tabasco, sriracha or other hot sauce to taste. Fold in corn.
    Mix everything well in a large bowl. Serve in smaller bowls surrounded by raw vegetable sticks, crackers, tortilla chips, etc.  Makes about 6 cups.  


See more of Janet Groene’s shortcut recipes for RV meals at https://campandrvcook.blogspot.com

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