The recipe of the dip is out! Yeah!!

Hi.. as follows is the recipe of the dip.. so watcha waiting for? start to whip it up and start dippin' !! Enjoy! =)

FRENCH ONION DIP

Ingredients needed:

1 package McCormick French Onion Dip Mix <-- See PS note 1

(Picture of dip mix as follows:)


1 cup (250g) sour cream (Any brand!) <-- See PS note 2
Spreadable Cream Cheese (Any brand) <-- See PS note 3
Canned Pineapple (Any brand) <-- See PS note 4
Pineapple juice from the canned pineapple <-- See PS note 5

Directions:

1. Dice the pineapple and leave it aside.
2. Mix sour cream and cream cheese together. Make sure the cream cheese is not lumpy in the mixture.
3. Add the French Onion Dip Mix.
4. Mix well.
5. Add about 2-3 teaspoons of pineapple juice into the mixture. (See PS note 6)
6. Mix.
7. Leave it for an hour (at least!) in the refrigerator.
8. Add the diced pineapple just before serving. (See PS note 7)
9. If during serving, the dip is still a bit dry, add a few more teaspoons of canned pineapple juice!

Serve chill !!

Suggested foods for dipping:

1. Ritz Plain Cracker biscuits
2. Sour Cream Potato chips

Well.. wat to dip with is up to your imagination!! so get dipping! Enjoy! =)

** PS Notes

1. The amount of sour cream determines the amt. of dip you want to make. Therefore, if you don't want to make so much, then cut down on amt. of sour cream added and add the french onion dip mix accordingly! This addition of the dip mix also depends on your taste.. You add more for more french onion flavour and vice versa.
But I must caution you that adding too much of the dip mix may make the dip a bit salty! =)
So the lesson to learn, agar-ration!

2. To cut down fat content/not so filling, use Lite Sour Cream!

3. How much spreadable cream cheese to add depends on how cheesy you want the dip to taste. But be also careful of your addition of spreadable cream cheese because it contains salt as well..
A trick of how the dip can taste cheesy enuf and not so salty: Add more sour cream to mask up the 'too salty' taste! =)
**Note: 'Defrost' the cream cheese 10 minutes before making the dip.

4. Make sure to buy CANNED pineapple, as the normal raw pineapple bought at markets will cause people to have that kind of pricky feeling on their tongues when they eat the pineapple.. so buy CANNED pineapple to avoid tat!

5. The addition of the pineapple juice from the canned pineapple would give the dip a more refreshing taste (ie, make the dip to have that unique taste of sweet and sour.. It heightens the taste of the sour cream!
** But a word of caution: Add it sparingly, as adding too much will make the dip to be watery..

6. Will also depend on how much dip you preparing.
A general rule of thumb: add about 5-10% of pineapple juice of the total weight of mix and for your information,
1 teaspoon = 5ml (yes! I learnt this in my diploma course, "Applied Food Science & Nutrition".. so you can trust me on this!).. so for eg: your dip is 100g.. so 10% = 10ml.. so you add about 2 teaspoons of pineapple juice..
If you find still a bit too dry (ie, hard), add about 5% more.. so again, its agar-ration!

7. The purpose of adding the diced pineapple LAST is because to prevent the dip from being watery and all..
FYI: Pineapple itself has its so-called 'liquid' and considering this is canned fruit, it shld have much more liquid, so watever food tat has canned pineapple in it, the best way to prevent food from being watery and all, add it last! =)
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Well.. certainly hope you will try out this recipe and check it out!

Ciaoz n have a GREAT day ahead,
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