Becker Sour Cream Dip; or How Laura Learned to Stop Chipping and Love the Veggies

Something really strange happened at our Super Bowl party last week. There was a huge array of delicious foods: Skyline dip, homemade artichoke spinach dip, fresh guacamole, even taco-flavored Doritos. And yet, I found myself eating veggies. Lots of them. This is not normal. Not to say that I dislike veggies, I’m actually a pretty big fan. But who wants carrots in the face of creamy, gooey Skyline dip?

Now, before you start thinking that this was some form of super celery, I should confess that I would have eaten anything that was covered into the fantastic dip that my friend Katie made. Cardboard would have been exquisite, veggies were amazing and I can only imagine how french fries would taste dunked in this stuff.

When I asked Katie what it was in this amazing dip, she listed all of my favorite things; sour cream, garlic, pepper and even lemon zest. If I had made it for everyone I would totally have taken credit for inventing it, but being the fine upstanding citizen that she is Katie informed me she found the recipe in The Joy of Cooking.

Try it, you wont regret it.

Mix well in a large bowl:

  • 2 cups sour cream
  • 2 tablespoons soy sauce
  • 2 teaspoons black pepper
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • Grated zest of one lemon

That’s it, you’re done. Easy, delicious, amazing. I would personally run it through the food processor so the garlic isn’t chunky, but any way you do it would be great!

The book also suggests trying these delicious add-ins:

  • 3-4 scallions, thinly sliced, or
  • 1 tablespoon prepared horseradish, or
  • 1/2 cup caramelized onions


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