What do you get when Ranch and French Onion Dip walk into a bar? Nine months later, you have Garden Dip.
It all started a few years ago. Wait. Wrong Story. This one actually only started a few days ago when we set out to have fondue at home because you know, quarantine. We bought the fondue pot and all the ingredients (maybe I will tell you all about it one day), but I had my little heart set on creating some creamy, herby dip for my steak and potatoes I would be fonduing. I did some research and didn’t see any recipes I loved, so I just made up one and it turned out fantastic.
This recipe takes some time because it requires you to slowly melt sour cream and cream cheese and add a bunch of herbs, all to sit back in the fridge to chill for a few hours. If you don’t have a double broiler to melt everything, don’t worry because neither do I! I just created one by taking my smallest pot and filling it about ¾ of the way full with water and putting a heat-safe bowl onto the top of the pot so the bowl would heat slowly once the water in the pot started simmering and boiling. Just be careful because the bowl can get hot, so you may want to use oven mitts to hold the bowl still when you stir.
Once everything is melted and well combined, you will want to store in the fridge for at least 3 hours. When you are ready to eat the dip, I recommend taking it out of the fridge 20-30 minutes before eating it so it can soften a little bit!
I made this dip just for my potatoes and steak but it actually goes well with everything. Some of
the stuff I HIGHLY recommend using it with are as follows: any potato product (roasted potatoes, baked potatoes, french fries, chips, ETC.), steak, broccoli, raw carrots, cucumber, chicken, raw bell peppers…the list goes on. Let me know what ya’ll decide to eat it with!
- 4 ounces of cream cheese
- 4 ounces of sour cream
- 3 TBSP of white onion, diced finely
- 3 large cloves of garlic, minced
- 4 TBSP of chopped fresh parsley
- 4 TBSP of chopped fresh green onion
- Salt and pepper to taste
- Using a double broiler (or a small pot filled with water and a heat-safe bowl on top of it), add cream cheese and sour cream to begin to melt.
- While the sour cream and cream cheese are slowly melting, chop your herbs, garlic and onion. Check on the sour cream and cream cheese mixture every few minutes, stirring as needed to well combine.
- Add all herbs, garlic, and onion to sour cream and cream cheese mixture. Stir as needed until it is well combined. Make sure the mixture never bubbles or gets too hot. If so, turn down the heat.
- Transfer dip to serving bowl and store in the fridge. Only cover with plastic wrap if the mixture has cooled enough, to ensure no condensation.
- Store in the fridge for at least three hours before serving.