Published July 1, 1999.
Using fresh ingredients and the right base reminds us of how good these classics can be.
Cookbooks of the 1960s and 1970s were rich with recipes for party dips based on sour cream and mayonnaise. But the richness of these ingredients can easily dominate a dip that is seasoned too timidly.
We wanted to revisit old-fashioned dips and update them. There is, after all, something very satisfying about dipping a crisp carrot stick or salty potato chip into a cool, savory, creamy dip.
Use equal portions mayonnaise and sour cream; the mayonnaise adds body and richness, while the sour cream brings a bright freshness to the dip. Add strong flavors like bacon, cilantro, feta cheese, or garlic to cut through the richness, and allow the dip to sit for at least one hour or overnight so the flavors can develop.list of recipes