January 2, 2023 • 22 mins
We’re double dippin’ and then some as Wells and Tyler run down their favorite dips and how to make them. Everything from Olive Tapenade to Wells’ mom’s Nuclear Dip. We’ve even got a hot s'mores dip too and so many more.
Plus a way to keep your guacamole fresh (for real).
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. All right, welcome
in the Two Dudes in a Kitchen. I'm Wells Adams,
got Tyler Florence in here, and this is the Dip
Ship up. So sorry, it's the Dip episode, right Tyler? Yeah? Man?
How are you, buddy? I'm doing good. How are you
(00:20):
think There's so many different ways you could spend dip.
A really good friend of mine who's a food critic
here in San Francisco, he was going to write a
book called Dips and Ship. You know, it's just like
it's sort of a random, like, you know, stuff you
can just dip things into, like a whole big cook
book stuff because he loves it, let's say, its favorite
food genre in the world. Yeah, well, who doesn't love dips?
And like, I feel like it's kind of like pizza,
(00:41):
you know, like every every culture has like their take
on pizza. I feel like every culture has their take
on dip. I mean, Mediterranean has hummus and babaganos and
Mexican has salsa and guacamole. Like everyone's got a dip.
Do you have a favorite dip. Everybody's dipping something and something,
you know what I mean, for sure, there's no doubt
(01:02):
about it. I mean, like I think when it comes
to dips, right, there's basically like two different kinds. There's
a savory dip and there's a sweet dip. And you
can get creative with all this stuff really um. But
when it comes to savory dips will start there because
I think there's a good place to jump into it,
because it splinters off into two more other categories, like
a creamy dip, and that would be either mayo, sour cream, cream, cheese, cheese,
(01:24):
or yogurt and a combination of all those things, and
we'll kind of get into that, or like a vegetable
base dip, right, and that's gonna be you know, chickpeas,
which is gonna be hummus, eggplant, which will be boba ganosh.
Then you've got guacamole. Of course, you've got salsa, black beans,
refried beans like hart to choke, spinach, carrot, all kinds
of fun stuff that you can make really really interesting
dips out of. Right. And so if we're gonna make
(01:45):
a creamy dip, my go to mix, hands down is
gonna be fifty fifty Mayo sour cream. That's going to
be the base. And that's also my secret base for
really anything that feels like green god Is dressing or
blue cheese dip or you know, or like a like
a classic French onion dip. If you know, we're gonna
serve that with like a crew to tay um. That's
(02:06):
the that's the gorgeous mix between like fat and and
sort of that rich sharp flavor from the sour cream cream. Right,
and then um if you go into um um, you know,
like a like a plant based um base for a
really good dip. Chickpeas are fantastic. White beans or white
bean makes a really really nice dip, right, so you
(02:27):
could white beans with like garlic and chili and herbs
on top. And then you know, of course you've got hummus,
which you know, if you can't make a really good humas,
I think that's a great place to start just to
kind of, you know, get ten really good recipes on
your belt. Hummus is a fantastic go to party hit
that everybody seems alive. And you can add so many
(02:48):
things to hummus to change it up, Like you can put.
You can make a spicy hummus. You can make a
roasted garlic hummus. You can make an olive top node hummus.
You can add so much stuff to it and completely
change the flavor and still amazing. Yeah, I mean to me,
I like adding avocado to hummus. Right, so you can
(03:09):
either yeah, cook the chicken pieces from scratch or if
you use canned chickpie's no big deal. Um. But I
like to blanch the garlic. I don't like to put
raw garlic in my hummas. I'll take a whole garlic
clothes and blanch them a couple of times. Um, so
you kind of take the sharpness out of it. You
get the flavor without like that burn and uh and
then you know, once you get the nice ratio out
of it. Right, so it's gonna be chickpeas, tahini, garlic, lemon, olive, oil, salt.
(03:33):
And once you make that nice pure then you can
really kind of fold anything into it. Avocado hummus is banging, dude,
so bright green, really really delicious. I like adding roasted
carrots to hummas too, which I think is gorgeous. Um
that that's a big hit. That can be really really pretty.
You know, like how how you know, like like butter
boards are like a big hit right now. Um, you know,
(03:55):
like you could make a beautiful spread of especially around
the holidays, right It's I go to think if you've
got people coming over, it's nice to have a court
or two of a really good dip just laying around.
So when people kind of pile up, you can, you know,
make a beautiful ball look really pretty, or a beautiful
platter look really bretty pretty with with vegetables or potato
chips and crackers and and uh Christina and all kinds
(04:17):
of fun stuff. Do you have a favorite dip, like
something that reminds you of growing up and your parents
entertaining and stuff like that. Well, I gotta tell you.
I right before we did this, I called my mother
in law, right, because my mother in law Marge, right,
and she makes this like really really delicious spinaches up
and I'm like Granny because we call her granny, we
(04:39):
actually call her Granny Knuckles because she'll hurt you. Yeah,
she'll fight you, Granny Knuckles. Right. So she makes this
spinach dip, which she um, she sort of riffed off
the top of her head because she's made it so
many times. But then she told me it's literally verbatim
off the back of a North soup mix, which is
it's so good man. So it's gonna be two to
(05:00):
one um sour cream to mayonnaise, right, So she says,
it's it's um sixteen ounces of sour sour cream to
one cup of mayonnaise and that's gonna be the base.
And then one packet of Nor soup mix dried soup mix,
and then one cannoned water chestnuts, one box of like
frozen spinach squeezed dried and chopped up, uh, green onions
and lemon juice mixed together. And I gotta tell you, dude,
(05:22):
that is the best dip ever. People freak out about
it and it's so simple, and I think that's probably
my my my favorite dip of all time. Um. You know,
like when when we have parties and we invite people
over the house and I'm sort of riffing on really
good recipes. Sometimes I can get really fancy with stuff. Um,
but when Granny makes her spinache dip, like, people ask
(05:44):
for the recipe, right, and so I think that's really
time I'm gonna make I made my mother in law's
potato salad famous, and now I'm gonna make her her
her spinache dip famous. But it's so incredibly delicious. My
mom has a famous dip that um. We ended up
naming it nuclear dip because we felt like it was
(06:05):
compounding upon itself and growing and like never ending, and
it usually just my mom adding to the jar, but
we were like, the nuclear dip never ends. And it
became really really famous at our parties. And it sounds
very gross, but here's what it is. It's two cups
grated cheddar cheese and you can't buy the bag of
of like grated cheese. You have to grade at yourself.
(06:26):
That's key. And then as four green onions chopped up,
and then three fourth cup of mayo and one tablespoon
of Worcester sauce and you mix it all together and
then you put it on you know, a rich cracker.
I was about to say rich crackers all day for that.
And so it's so good and it sounds gross, but
(06:46):
everyone's gonna try to make my mom's nuclear dip. It's um,
it's very famous, and the Monterey Bay area it sounds
like a cheeseball deconstructed, you know, like a really good
like cheddar cheeseball decons like for the holidays, which is
and that's a dip all together. Man. Yeah, love that
it's gonna I ask you a question. I've never really
understood why store bought guac and store bought salsa never
(07:09):
tastes as good as homemade. Why do you think that is?
I think because it's just fresh. I mean, it depends
on where you get it from. Right, there's a grocery
store around the corner from our house here in northern California,
and they're there because they make it in house and
then they they'll package it and then seal it. There's
a made by date and it's usually that morning. And
that stuff is awesome. If if I'm just putting together
(07:29):
lunch and I'm at that particular grocery store, I'll grab
their guacamole and a bag of their chips with their
sandwiches and it's a hit. Um. But with salsa specifically,
you know, that really delicious fresh flavor of like freshly
cut tomatoes, salt, salt, lime juice, chili cilantro um, a
little bit of minced onion um, you know, and in
(07:52):
pick or chili could be hollapino could be Serranos. Stronta's
my favorite um. But those things was just mixed together.
And and the level of brighten us that comes from
the lime juice. That stuff, it's hard to replicate. And
it also dies really quickly too. I mean you've only
got to I think you've got to maybe a four
or five hour shelf life on that where it starts
to break down, especially the tomatoes get a little watery. Um,
(08:13):
but I think that's the reason. Also avocado starts to
oxidize too, and then like sometimes they put preservatives in
there to kind of keep it nice and green. And
so I can definitely taste that there's like a xanthem
gum flavor profile to it. But I mean, you you
make a good gualk right, tell me you to of coution. Yeah,
I remember our worst cooks I made. I made I
think the way I got into the finals as I
(08:35):
made tacos and I made my guak from from scratch.
I also grew up in California, so you have to
know how to make a good guawk. You have to.
They'll they'll take your they'll take your California cart away
from you if you can't make a good guacamole. Very true.
I also film a TV show in Mexico for a
month every year, so that is well, I won't be
invited back and I can't make guacamole. Do you have
a a hack to keeping guak fresh? It's lime juice, right,
(08:58):
I mean lime juice. The acid will keep the guacamole
from oxidizing. The other thing, which I think is really
great because air, uh is what's gonna turn avocados brown.
It's gonna call it start the oxidation. So if you
can make the guacamole and then take a plastic wrap
and put it directly on top, don't put it on
top of the dish, but directly on top of the avocado.
(09:20):
Pure the mash the guacamole yourself and keep the air
off of it. Um then you'll keep it green for
a long time. But it's also sort of a wives
tale about your kitchen wisdom, lower folklore about taking the
pit and putting the pit into the guacamolea itself. I've
never known that to be true. I think you know
it's still oxidizes. But if you can definitely put plastic
wrap directly on top of the guacamole yourself. It will
(09:42):
stay nice and green forever. Not forever, but yeah, but
but all day. Yeah. I've definitely heard the put the
pit in there and it'll keep it green. I don't
believe that's true either. But then the lime juice thing
is a is a really good suggestion, but then it
can be a little too acidic. What's a way to
balance out a guacamole that's got a bunch of lime
juice in it? Well, I like heavy lime juice in mind.
(10:04):
One of my favorite recipes on Food network dot com
is just my guacamole. It's banging. It's uh fresh um
uh avocado. I'm reffing on the recipe right No, off
the top of my head. It's avocado, white onion, um
mensed um cilantro, lime juice, serrano and salt. And it's
just like fresh cilantro, kind of peeled and torn on
top of it, um stacked up high in a bowl.
(10:26):
And it's so simple, and it's so incredibly delicious and
and and the key between I think a basic guacamole
and a really vibrant guacamole is the lime juice. And
then of course the chili if you want to go there,
I like it spicy. Again, Serrano was my go to,
all time favorite chili um. But the lime just makes
all the difference in the world. So if you're if
you're you're opening up an avocado, would you scoop into
(10:48):
a bowl and you start to kind of mash it up.
You can mash it up with a lot of different ways.
I usually use a potato masher and just start breaking
down and then really really nice limes. Sometimes, if the
limes feel a little stingy and you can't get juice out,
I'll put them on a board and just kind of
crush them and roll them right and then cut them
in half and they usually kind of give up the juice.
Or you can take a fork and stick it inside
(11:08):
the half and then give it a nice little twist
and the juice comes out that way. But really good salt,
really good chili. It's not a complicated recipe, but I
think the ratios make all the difference. I've seen people
like on TikTok making dessert dips. How do you feel
about sweet dips? I think dessert dips are great, man,
I mean, you know, and definitely it's a big thing
for sure. I mean, if you want to do something
(11:29):
really fun with your little kids, I mean, just get
some cupcake frosting and smear it all over a board
or put into a bowl, put some cream on top
of that, and just bake a sheet cake and then
cut it up in the cubes and let them literally
just take the cake and scoop it into the cup.
It's like a deconstructed cupcake, which I think is kind
of fun. Um. But you can make a really good
(11:50):
hot s'more dip too, which is which is awesome. So,
so you're gonna get a cast iron pan, get the
oven really really hot because you're gonna toast the marshmallows
or maybe even on broil. Right, you want to bake
it and then boil it. So take really good chocolate,
put it into the bottom of a cast iron pan
and uh and then take a big, huge, chunky, puffy marshmallows,
lay them on top, and then bake it and then
(12:12):
turn on boil for like the last like you know,
like you know, fifty seconds of it. So you get
a nice uh like grotten. A'm gonna be fancy with
a nice kind of like brown cross on top of that,
and the marshmallows are melted and served that with Graham
crackers and you've got something just just awesome. Um, I
think that's really nice. Chocolate Mouse is a fantastic dip too.
I mean, chocolate mouse is awesome. You go spice caramel
(12:33):
with apples, uh, cookies and eggnog, you know, and like
I said, whip cream and cake bites. It's just fantastic toes.
Dips are getting like all the play on TikTok. I
was watching the TikTok recently. Producers sent it to us
that it was a dip party, so it was like
nothing but dips, which I guess is kind of like, um,
(12:56):
maybe like a super Bowl party, but you eat that
super Bowl parties. Have you been to a dip part
you before? I don't think I've been invited to a
dip party. I'm not saying I wouldn't accept the invitation, um,
but but I have it. I don't know about this trend.
I'm not saying it's not real, because obviously it is,
because if it's on TikTok, it's real. Um. But I
saw that TikTok to that we're looking at, and it
(13:16):
just you know, it's really kind of fun because especially
if you have um, like a dip pot, look right,
that everybody can bring their own little, you know, dippable
dip thing to the party, which is kind of fun.
And there's so many different things that you could just
make a pure a out of, which is just just incredible.
I put together a couple of like really good ideas
just in case you get invited to you know, a
(13:37):
dip part of yourself to some things you can think about.
Because we talked about the avocado hamas. Try that. I
think that's really nice. So if you've got a really
good hamas recipe, throw a couple of big chunks of
avocado in there. It's gonna turn it nice and beautiful green.
The flavor is fantastic. Again, that's really great. Recruit a watermelon,
radishes on dive spears, carrots, um um, snow peas, all
(13:59):
that kind of stuff is really good for um. But
I like a good seven layer notcho dip too, man.
I think those are great, right, and and that's gonna
be that's gonna be reef fried beans on the bottom
um with you know, sour cream and then guacamole and
then cheese, you bake it and then you put sauce
on top of that. I think that's incredibly delicious. Um
um um. I like cream cheese and goat cheese mixed together.
(14:21):
I think that's really really nice. Right, and and so
you get you know, see, you both have to be
kind of room temperature, and you can kind of you
can mix it together with a fork, but I think
it's when it's you purate them both together and like
a food processor, so it's really really smooth. I think
that's great. And then you can, um, you can line
a coffee cup or a big coffee big like bowl
with plastic wrap and then smash in uh the goat
(14:44):
cheese and cream cheese mixture and let it set and
then flip it out, so you getting a nice half
dome for a platter, which is really kind of cool.
And I like that topped off with cranberry sauce. I
think that's a really really nice dip and just you know,
with some nice spice nut crackers or something you can
pick up from the grocery store, which is really great.
And then when it comes to like savory stuff, man,
I mean you can't top queso. Oh yeah, kueso is
(15:07):
just bomb man, and so that that's gonna be. Um.
There's a lot a lot different ways you can make.
And of course you can just go straight up velveta
in the microwave and listen, I'm not gonna be mad
at you. I would totally eat that with sauce on
top of it. It is what it is, right. But
if you if you made what's called a volute, right,
so that's gonna be um. You start off with the
root right, so it's gonna be flour and butter, and
(15:28):
you're gonna make a past out of that, and you've
got chicken stock, just box chicken broth, and then you
make a sauce out of that. Now that is gonna
be stable enough to hold the melted cheese in place.
And and that's um, the basic the basis for a
lot of really really good cheese sauces is just starting
off with with either a volute or a bechamel. A
(15:49):
bescha milk can do the same thing. So that would
Betty flour and butter, and then add whole milk to it, right,
so you've got a nice creamy base and then and
then just kind of loaded up with like really good
jack cheese. Um, you know, pepper jack cheese, cheddar cheese.
I think that's really great. And then um, lots of
like you know, chili powder, which is you know, kind
of give it a big, zesty flavor profile, and then uh,
(16:10):
just serve that hot straight out of the pot with
some great tortilla chips, top it off with salsa and
fresh cilantro. Nice squeeze a lime juice on top of that,
and they got something to bang it and throw a
hotel in there or is that not no? Not good? Yeah? Whatever, man,
I mean, there's no wrong way to do any of
this stuff. And one of my favorite new dips have
you have you heard of, like the hot pizza dip?
(16:32):
I think so, but tell me about it. So, so
you get a baking dish and then you could either
use jarred mayrinarro sauce or make a really good mayrinarro sauce.
But it's got to be tight, right, So it's gotta
be said, it's gotta be relatively thick. You gotta hold
up to you like the breadsticks, right, and then and
then you literally just layer um, mozzarella cheese on top
of that and pepperoni and then you bake it so
(16:52):
it's almost like a pizza without the crust, and then
you get like pizza breadsticks, and then and then you
just basically dip your breadstick into it's like almost like
a deconstructed pizza, which I think it's fantastic. Oh, that
sounds delicious. Speaking of dipping, how do you feel about
double dipping? You know, listen, I think if you're with
friends or family, you know, I don't know if I
(17:13):
would double dip a chip. You know, I don't think
I would take a bite of a shrimp and then
dip it back into the cocktail sauce. I don't think
I would do that. But if you want to like
hover by the appetizer board and sit there and just
you know, go at it with you know, several chips
and um, you know, make a meal out of it,
I think that's what it's for. There's an amazing Seinfeld
(17:35):
episode where George gets uh in trouble for double dipping
a chip, and he has uh the way that he
dips a chip as he dips one edge in, takes
a bite, then spins the other edge and dips it in,
So it's not technically double dipping. Yes, scientifically, I feel
like that's okay, totally okay. Yeah, I mean if you're
around friends who cares, man um. But to listen, you
(17:56):
spent some time in the South, how do you feel
about pimento cheese? I mean I do love a pimenta
cheese sandwich. Like you can't go to a football game
without there being an entire spread of pimento cheese sandwiches.
The other thing that they do in the South, which
is so simple and so delicious, is it's like a
(18:16):
block of cream cheese that's like topped with barbecue sauce
or some sort of jelly. It's like whatever whatever random
thing they have in the pantry. They're just putting that
on top of cream cheese. And then you get like
a small cracker and you put that on top. Have
you have you had that in the thousand times? Man?
(18:37):
I mean that's the immediate go to, like have you've
got nothing else? Like I'm really good at putting party
favors together, and people show up the blue and cream cheese,
would anything on top of it? I think it's really
nice now with cream cheese. What I like to do
sometimes is take cherry tomatoes, um and um and like
any again, any kind of fresh chili, um, a little
bit of extra virgin olive oil and if you've got
(18:57):
some fresh time, just kind of strip it and put
it on top of the tomatoes and then put them
on a sheet pan and let them bake in the
oven until they get nice and saucy, right, and then
you can literally spoon that on top of cream cheese,
and I think that's really nice. You can also bake
bree and do the same things. To me, like I
like baked breas. Baked Breeze is probably my favorite cheese
in the world. I'm not saying a lot well because
(19:19):
it's just so like, has this beautiful white mushroom fat
to it, and it's just so incredibly creamy. I think
bree is my favorite. I think my favorite domestic brie
was not technically a bree but but um cow Girl
Creamery here in northern California. They're in Point Raise. Um
they make up what they call Mount tam and it's
(19:39):
the cheese that we slice and put on top of
our burgers Wayfair Tavern and at Miller Lux and it's
the world's greatest cheese and melts so just like warm
Yemmy butter. It's so delicious. Going back to pimento cheese,
do you have like a go to recipe for when
you make in pimento cheese and permanent cheese sandwiches? Yeah? Man,
cream that's the base, all right, that that's the the
(20:02):
the base of anything creamy, right, And then you're gonna
take really really good cheese again, not the cheese in
the bag. You're right, because I think cheese out of
the bag, shredded cheddar out of the bag has a
weird dusty you know this to the outside of it,
which I think I can always taste. I can always
definitely kind of feel it on my tongue. And then
um um, you know, uh wrote fresh roasted peppers. Like,
(20:22):
so you take bell peppers, put them over top of
a burner, let him char on the outside so you
get some really really good color. Put those into a bowl,
wrapped it up in plastics so they steam, peel it,
chop it. So roasted red pepper, I think in a
really good pimento cheese spread, I think taste incredibly delicious, right,
and then I think it's salt. It's a little bit
of garlic powder, it's a little bit of onion powder.
(20:43):
Uh and uh and just in either chive or parsley,
and you kind of mix it all together. So it's
gonna be cream fresh, shredded cheddar mixed together, roasted bell
peppers right, chopped, fold that end. And classically in the South,
you're gonna use canned pimentos. But I like roasted red pepper.
I think it nice. And then again, um, a little
bit of salt, a little bit of garly powder, a
little bit of onion powder. I like a little lemon
(21:05):
juice of mine too, and you kind of like stir
that together, and that with ritz crackers is just sensational.
And that's a real big taste of the South too.
It's nice. Yeah. All right, Well, now I want to
go to a party and eat a bunch of dips. Yeah,
that's all I want to do. Now. It's a good
idea to have one or two, or or five of
these great recipes under your belt. And again there's two
(21:28):
good places to start. It's either you know, creamy, which
is gonna be sour cream. Again, there's lots of yogurt dips.
There's lots of really great cream cheese dips. Anything in
that world creamy, right, and then there's gonna be vegetable
base and that's usually always start with chickpeas as a
base to that, and you can add anything to that,
so fancy hummus. Yeah, all right, Well, if you guys
have any questions about dips, hit us up and we'll
(21:51):
see you next week on Two Dudes in the Kitchen.
Every breaking episode makes me hungry. Man, We'll good to
see you. I'm gonna go eat, all right, man, I'll
see you next week. Thank here, buddy, all right, yes,
thanks for listening. Follow us on Instagram at two Dudes
in the Kitchen. Make sure to write us a review
and leave us five stars. We'll take that and we'll
see you guys next time. See you next time.
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. All right, welcome
in the Two Dudes in a Kitchen. I'm Wells Adams,
got Tyler Florence in here, and this is the Dip
Ship up. So sorry, it's the Dip episode, right Tyler? Yeah? Man?
How are you, buddy? I'm doing good. How are you
(00:20):
think There's so many different ways you could spend dip.
A really good friend of mine who's a food critic
here in San Francisco, he was going to write a
book called Dips and Ship. You know, it's just like
it's sort of a random, like, you know, stuff you
can just dip things into, like a whole big cook
book stuff because he loves it, let's say, its favorite
food genre in the world. Yeah, well, who doesn't love dips?
And like, I feel like it's kind of like pizza,
(00:41):
you know, like every every culture has like their take
on pizza. I feel like every culture has their take
on dip. I mean, Mediterranean has hummus and babaganos and
Mexican has salsa and guacamole. Like everyone's got a dip.
Do you have a favorite dip. Everybody's dipping something and something,
you know what I mean, for sure, there's no doubt
(01:02):
about it. I mean, like I think when it comes
to dips, right, there's basically like two different kinds. There's
a savory dip and there's a sweet dip. And you
can get creative with all this stuff really um. But
when it comes to savory dips will start there because
I think there's a good place to jump into it,
because it splinters off into two more other categories, like
a creamy dip, and that would be either mayo, sour cream, cream, cheese, cheese,
(01:24):
or yogurt and a combination of all those things, and
we'll kind of get into that, or like a vegetable
base dip, right, and that's gonna be you know, chickpeas,
which is gonna be hummus, eggplant, which will be boba ganosh.
Then you've got guacamole. Of course, you've got salsa, black beans,
refried beans like hart to choke, spinach, carrot, all kinds
of fun stuff that you can make really really interesting
dips out of. Right. And so if we're gonna make
(01:45):
a creamy dip, my go to mix, hands down is
gonna be fifty fifty Mayo sour cream. That's going to
be the base. And that's also my secret base for
really anything that feels like green god Is dressing or
blue cheese dip or you know, or like a like
a classic French onion dip. If you know, we're gonna
serve that with like a crew to tay um. That's
(02:06):
the that's the gorgeous mix between like fat and and
sort of that rich sharp flavor from the sour cream cream. Right,
and then um if you go into um um, you know,
like a like a plant based um base for a
really good dip. Chickpeas are fantastic. White beans or white
bean makes a really really nice dip, right, so you
(02:27):
could white beans with like garlic and chili and herbs
on top. And then you know, of course you've got hummus,
which you know, if you can't make a really good humas,
I think that's a great place to start just to
kind of, you know, get ten really good recipes on
your belt. Hummus is a fantastic go to party hit
that everybody seems alive. And you can add so many
(02:48):
things to hummus to change it up, Like you can put.
You can make a spicy hummus. You can make a
roasted garlic hummus. You can make an olive top node hummus.
You can add so much stuff to it and completely
change the flavor and still amazing. Yeah, I mean to me,
I like adding avocado to hummus. Right, so you can
(03:09):
either yeah, cook the chicken pieces from scratch or if
you use canned chickpie's no big deal. Um. But I
like to blanch the garlic. I don't like to put
raw garlic in my hummas. I'll take a whole garlic
clothes and blanch them a couple of times. Um, so
you kind of take the sharpness out of it. You
get the flavor without like that burn and uh and
then you know, once you get the nice ratio out
of it. Right, so it's gonna be chickpeas, tahini, garlic, lemon, olive, oil, salt.
(03:33):
And once you make that nice pure then you can
really kind of fold anything into it. Avocado hummus is banging, dude,
so bright green, really really delicious. I like adding roasted
carrots to hummas too, which I think is gorgeous. Um
that that's a big hit. That can be really really pretty.
You know, like how how you know, like like butter
boards are like a big hit right now. Um, you know,
(03:55):
like you could make a beautiful spread of especially around
the holidays, right It's I go to think if you've
got people coming over, it's nice to have a court
or two of a really good dip just laying around.
So when people kind of pile up, you can, you know,
make a beautiful ball look really pretty, or a beautiful
platter look really bretty pretty with with vegetables or potato
chips and crackers and and uh Christina and all kinds
(04:17):
of fun stuff. Do you have a favorite dip, like
something that reminds you of growing up and your parents
entertaining and stuff like that. Well, I gotta tell you.
I right before we did this, I called my mother
in law, right, because my mother in law Marge, right,
and she makes this like really really delicious spinaches up
and I'm like Granny because we call her granny, we
(04:39):
actually call her Granny Knuckles because she'll hurt you. Yeah,
she'll fight you, Granny Knuckles. Right. So she makes this
spinach dip, which she um, she sort of riffed off
the top of her head because she's made it so
many times. But then she told me it's literally verbatim
off the back of a North soup mix, which is
it's so good man. So it's gonna be two to
(05:00):
one um sour cream to mayonnaise, right, So she says,
it's it's um sixteen ounces of sour sour cream to
one cup of mayonnaise and that's gonna be the base.
And then one packet of Nor soup mix dried soup mix,
and then one cannoned water chestnuts, one box of like
frozen spinach squeezed dried and chopped up, uh, green onions
and lemon juice mixed together. And I gotta tell you, dude,
(05:22):
that is the best dip ever. People freak out about
it and it's so simple, and I think that's probably
my my my favorite dip of all time. Um. You know,
like when when we have parties and we invite people
over the house and I'm sort of riffing on really
good recipes. Sometimes I can get really fancy with stuff. Um,
but when Granny makes her spinache dip, like, people ask
(05:44):
for the recipe, right, and so I think that's really
time I'm gonna make I made my mother in law's
potato salad famous, and now I'm gonna make her her
her spinache dip famous. But it's so incredibly delicious. My
mom has a famous dip that um. We ended up
naming it nuclear dip because we felt like it was
(06:05):
compounding upon itself and growing and like never ending, and
it usually just my mom adding to the jar, but
we were like, the nuclear dip never ends. And it
became really really famous at our parties. And it sounds
very gross, but here's what it is. It's two cups
grated cheddar cheese and you can't buy the bag of
of like grated cheese. You have to grade at yourself.
(06:26):
That's key. And then as four green onions chopped up,
and then three fourth cup of mayo and one tablespoon
of Worcester sauce and you mix it all together and
then you put it on you know, a rich cracker.
I was about to say rich crackers all day for that.
And so it's so good and it sounds gross, but
(06:46):
everyone's gonna try to make my mom's nuclear dip. It's um,
it's very famous, and the Monterey Bay area it sounds
like a cheeseball deconstructed, you know, like a really good
like cheddar cheeseball decons like for the holidays, which is
and that's a dip all together. Man. Yeah, love that
it's gonna I ask you a question. I've never really
understood why store bought guac and store bought salsa never
(07:09):
tastes as good as homemade. Why do you think that is?
I think because it's just fresh. I mean, it depends
on where you get it from. Right, there's a grocery
store around the corner from our house here in northern California,
and they're there because they make it in house and
then they they'll package it and then seal it. There's
a made by date and it's usually that morning. And
that stuff is awesome. If if I'm just putting together
(07:29):
lunch and I'm at that particular grocery store, I'll grab
their guacamole and a bag of their chips with their
sandwiches and it's a hit. Um. But with salsa specifically,
you know, that really delicious fresh flavor of like freshly
cut tomatoes, salt, salt, lime juice, chili cilantro um, a
little bit of minced onion um, you know, and in
(07:52):
pick or chili could be hollapino could be Serranos. Stronta's
my favorite um. But those things was just mixed together.
And and the level of brighten us that comes from
the lime juice. That stuff, it's hard to replicate. And
it also dies really quickly too. I mean you've only
got to I think you've got to maybe a four
or five hour shelf life on that where it starts
to break down, especially the tomatoes get a little watery. Um,
(08:13):
but I think that's the reason. Also avocado starts to
oxidize too, and then like sometimes they put preservatives in
there to kind of keep it nice and green. And
so I can definitely taste that there's like a xanthem
gum flavor profile to it. But I mean, you you
make a good gualk right, tell me you to of coution. Yeah,
I remember our worst cooks I made. I made I
think the way I got into the finals as I
(08:35):
made tacos and I made my guak from from scratch.
I also grew up in California, so you have to
know how to make a good guawk. You have to.
They'll they'll take your they'll take your California cart away
from you if you can't make a good guacamole. Very true.
I also film a TV show in Mexico for a
month every year, so that is well, I won't be
invited back and I can't make guacamole. Do you have
a a hack to keeping guak fresh? It's lime juice, right,
(08:58):
I mean lime juice. The acid will keep the guacamole
from oxidizing. The other thing, which I think is really
great because air, uh is what's gonna turn avocados brown.
It's gonna call it start the oxidation. So if you
can make the guacamole and then take a plastic wrap
and put it directly on top, don't put it on
top of the dish, but directly on top of the avocado.
(09:20):
Pure the mash the guacamole yourself and keep the air
off of it. Um then you'll keep it green for
a long time. But it's also sort of a wives
tale about your kitchen wisdom, lower folklore about taking the
pit and putting the pit into the guacamolea itself. I've
never known that to be true. I think you know
it's still oxidizes. But if you can definitely put plastic
wrap directly on top of the guacamole yourself. It will
(09:42):
stay nice and green forever. Not forever, but yeah, but
but all day. Yeah. I've definitely heard the put the
pit in there and it'll keep it green. I don't
believe that's true either. But then the lime juice thing
is a is a really good suggestion, but then it
can be a little too acidic. What's a way to
balance out a guacamole that's got a bunch of lime
juice in it? Well, I like heavy lime juice in mind.
(10:04):
One of my favorite recipes on Food network dot com
is just my guacamole. It's banging. It's uh fresh um
uh avocado. I'm reffing on the recipe right No, off
the top of my head. It's avocado, white onion, um
mensed um cilantro, lime juice, serrano and salt. And it's
just like fresh cilantro, kind of peeled and torn on
top of it, um stacked up high in a bowl.
(10:26):
And it's so simple, and it's so incredibly delicious and
and and the key between I think a basic guacamole
and a really vibrant guacamole is the lime juice. And
then of course the chili if you want to go there,
I like it spicy. Again, Serrano was my go to,
all time favorite chili um. But the lime just makes
all the difference in the world. So if you're if
you're you're opening up an avocado, would you scoop into
(10:48):
a bowl and you start to kind of mash it up.
You can mash it up with a lot of different ways.
I usually use a potato masher and just start breaking
down and then really really nice limes. Sometimes, if the
limes feel a little stingy and you can't get juice out,
I'll put them on a board and just kind of
crush them and roll them right and then cut them
in half and they usually kind of give up the juice.
Or you can take a fork and stick it inside
(11:08):
the half and then give it a nice little twist
and the juice comes out that way. But really good salt,
really good chili. It's not a complicated recipe, but I
think the ratios make all the difference. I've seen people
like on TikTok making dessert dips. How do you feel
about sweet dips? I think dessert dips are great, man,
I mean, you know, and definitely it's a big thing
for sure. I mean, if you want to do something
(11:29):
really fun with your little kids, I mean, just get
some cupcake frosting and smear it all over a board
or put into a bowl, put some cream on top
of that, and just bake a sheet cake and then
cut it up in the cubes and let them literally
just take the cake and scoop it into the cup.
It's like a deconstructed cupcake, which I think is kind
of fun. Um. But you can make a really good
(11:50):
hot s'more dip too, which is which is awesome. So,
so you're gonna get a cast iron pan, get the
oven really really hot because you're gonna toast the marshmallows
or maybe even on broil. Right, you want to bake
it and then boil it. So take really good chocolate,
put it into the bottom of a cast iron pan
and uh and then take a big, huge, chunky, puffy marshmallows,
lay them on top, and then bake it and then
(12:12):
turn on boil for like the last like you know,
like you know, fifty seconds of it. So you get
a nice uh like grotten. A'm gonna be fancy with
a nice kind of like brown cross on top of that,
and the marshmallows are melted and served that with Graham
crackers and you've got something just just awesome. Um, I
think that's really nice. Chocolate Mouse is a fantastic dip too.
I mean, chocolate mouse is awesome. You go spice caramel
(12:33):
with apples, uh, cookies and eggnog, you know, and like
I said, whip cream and cake bites. It's just fantastic toes.
Dips are getting like all the play on TikTok. I
was watching the TikTok recently. Producers sent it to us
that it was a dip party, so it was like
nothing but dips, which I guess is kind of like, um,
(12:56):
maybe like a super Bowl party, but you eat that
super Bowl parties. Have you been to a dip part
you before? I don't think I've been invited to a
dip party. I'm not saying I wouldn't accept the invitation, um,
but but I have it. I don't know about this trend.
I'm not saying it's not real, because obviously it is,
because if it's on TikTok, it's real. Um. But I
saw that TikTok to that we're looking at, and it
(13:16):
just you know, it's really kind of fun because especially
if you have um, like a dip pot, look right,
that everybody can bring their own little, you know, dippable
dip thing to the party, which is kind of fun.
And there's so many different things that you could just
make a pure a out of, which is just just incredible.
I put together a couple of like really good ideas
just in case you get invited to you know, a
(13:37):
dip part of yourself to some things you can think about.
Because we talked about the avocado hamas. Try that. I
think that's really nice. So if you've got a really
good hamas recipe, throw a couple of big chunks of
avocado in there. It's gonna turn it nice and beautiful green.
The flavor is fantastic. Again, that's really great. Recruit a watermelon,
radishes on dive spears, carrots, um um, snow peas, all
(13:59):
that kind of stuff is really good for um. But
I like a good seven layer notcho dip too, man.
I think those are great, right, and and that's gonna
be that's gonna be reef fried beans on the bottom
um with you know, sour cream and then guacamole and
then cheese, you bake it and then you put sauce
on top of that. I think that's incredibly delicious. Um
um um. I like cream cheese and goat cheese mixed together.
(14:21):
I think that's really really nice. Right, and and so
you get you know, see, you both have to be
kind of room temperature, and you can kind of you
can mix it together with a fork, but I think
it's when it's you purate them both together and like
a food processor, so it's really really smooth. I think
that's great. And then you can, um, you can line
a coffee cup or a big coffee big like bowl
with plastic wrap and then smash in uh the goat
(14:44):
cheese and cream cheese mixture and let it set and
then flip it out, so you getting a nice half
dome for a platter, which is really kind of cool.
And I like that topped off with cranberry sauce. I
think that's a really really nice dip and just you know,
with some nice spice nut crackers or something you can
pick up from the grocery store, which is really great.
And then when it comes to like savory stuff, man,
I mean you can't top queso. Oh yeah, kueso is
(15:07):
just bomb man, and so that that's gonna be. Um.
There's a lot a lot different ways you can make.
And of course you can just go straight up velveta
in the microwave and listen, I'm not gonna be mad
at you. I would totally eat that with sauce on
top of it. It is what it is, right. But
if you if you made what's called a volute, right,
so that's gonna be um. You start off with the
root right, so it's gonna be flour and butter, and
(15:28):
you're gonna make a past out of that, and you've
got chicken stock, just box chicken broth, and then you
make a sauce out of that. Now that is gonna
be stable enough to hold the melted cheese in place.
And and that's um, the basic the basis for a
lot of really really good cheese sauces is just starting
off with with either a volute or a bechamel. A
(15:49):
bescha milk can do the same thing. So that would
Betty flour and butter, and then add whole milk to it, right,
so you've got a nice creamy base and then and
then just kind of loaded up with like really good
jack cheese. Um, you know, pepper jack cheese, cheddar cheese.
I think that's really great. And then um, lots of
like you know, chili powder, which is you know, kind
of give it a big, zesty flavor profile, and then uh,
(16:10):
just serve that hot straight out of the pot with
some great tortilla chips, top it off with salsa and
fresh cilantro. Nice squeeze a lime juice on top of that,
and they got something to bang it and throw a
hotel in there or is that not no? Not good? Yeah? Whatever, man,
I mean, there's no wrong way to do any of
this stuff. And one of my favorite new dips have
you have you heard of, like the hot pizza dip?
(16:32):
I think so, but tell me about it. So, so
you get a baking dish and then you could either
use jarred mayrinarro sauce or make a really good mayrinarro sauce.
But it's got to be tight, right, So it's gotta
be said, it's gotta be relatively thick. You gotta hold
up to you like the breadsticks, right, and then and
then you literally just layer um, mozzarella cheese on top
of that and pepperoni and then you bake it so
(16:52):
it's almost like a pizza without the crust, and then
you get like pizza breadsticks, and then and then you
just basically dip your breadstick into it's like almost like
a deconstructed pizza, which I think it's fantastic. Oh, that
sounds delicious. Speaking of dipping, how do you feel about
double dipping? You know, listen, I think if you're with
friends or family, you know, I don't know if I
(17:13):
would double dip a chip. You know, I don't think
I would take a bite of a shrimp and then
dip it back into the cocktail sauce. I don't think
I would do that. But if you want to like
hover by the appetizer board and sit there and just
you know, go at it with you know, several chips
and um, you know, make a meal out of it,
I think that's what it's for. There's an amazing Seinfeld
(17:35):
episode where George gets uh in trouble for double dipping
a chip, and he has uh the way that he
dips a chip as he dips one edge in, takes
a bite, then spins the other edge and dips it in,
So it's not technically double dipping. Yes, scientifically, I feel
like that's okay, totally okay. Yeah, I mean if you're
around friends who cares, man um. But to listen, you
(17:56):
spent some time in the South, how do you feel
about pimento cheese? I mean I do love a pimenta
cheese sandwich. Like you can't go to a football game
without there being an entire spread of pimento cheese sandwiches.
The other thing that they do in the South, which
is so simple and so delicious, is it's like a
(18:16):
block of cream cheese that's like topped with barbecue sauce
or some sort of jelly. It's like whatever whatever random
thing they have in the pantry. They're just putting that
on top of cream cheese. And then you get like
a small cracker and you put that on top. Have
you have you had that in the thousand times? Man?
(18:37):
I mean that's the immediate go to, like have you've
got nothing else? Like I'm really good at putting party
favors together, and people show up the blue and cream cheese,
would anything on top of it? I think it's really
nice now with cream cheese. What I like to do
sometimes is take cherry tomatoes, um and um and like
any again, any kind of fresh chili, um, a little
bit of extra virgin olive oil and if you've got
(18:57):
some fresh time, just kind of strip it and put
it on top of the tomatoes and then put them
on a sheet pan and let them bake in the
oven until they get nice and saucy, right, and then
you can literally spoon that on top of cream cheese,
and I think that's really nice. You can also bake
bree and do the same things. To me, like I
like baked breas. Baked Breeze is probably my favorite cheese
in the world. I'm not saying a lot well because
(19:19):
it's just so like, has this beautiful white mushroom fat
to it, and it's just so incredibly creamy. I think
bree is my favorite. I think my favorite domestic brie
was not technically a bree but but um cow Girl
Creamery here in northern California. They're in Point Raise. Um
they make up what they call Mount tam and it's
(19:39):
the cheese that we slice and put on top of
our burgers Wayfair Tavern and at Miller Lux and it's
the world's greatest cheese and melts so just like warm
Yemmy butter. It's so delicious. Going back to pimento cheese,
do you have like a go to recipe for when
you make in pimento cheese and permanent cheese sandwiches? Yeah? Man,
cream that's the base, all right, that that's the the
(20:02):
the base of anything creamy, right, And then you're gonna
take really really good cheese again, not the cheese in
the bag. You're right, because I think cheese out of
the bag, shredded cheddar out of the bag has a
weird dusty you know this to the outside of it,
which I think I can always taste. I can always
definitely kind of feel it on my tongue. And then
um um, you know, uh wrote fresh roasted peppers. Like,
(20:22):
so you take bell peppers, put them over top of
a burner, let him char on the outside so you
get some really really good color. Put those into a bowl,
wrapped it up in plastics so they steam, peel it,
chop it. So roasted red pepper, I think in a
really good pimento cheese spread, I think taste incredibly delicious, right,
and then I think it's salt. It's a little bit
of garlic powder, it's a little bit of onion powder.
(20:43):
Uh and uh and just in either chive or parsley,
and you kind of mix it all together. So it's
gonna be cream fresh, shredded cheddar mixed together, roasted bell
peppers right, chopped, fold that end. And classically in the South,
you're gonna use canned pimentos. But I like roasted red pepper.
I think it nice. And then again, um, a little
bit of salt, a little bit of garly powder, a
little bit of onion powder. I like a little lemon
(21:05):
juice of mine too, and you kind of like stir
that together, and that with ritz crackers is just sensational.
And that's a real big taste of the South too.
It's nice. Yeah. All right, Well, now I want to
go to a party and eat a bunch of dips. Yeah,
that's all I want to do. Now. It's a good
idea to have one or two, or or five of
these great recipes under your belt. And again there's two
(21:28):
good places to start. It's either you know, creamy, which
is gonna be sour cream. Again, there's lots of yogurt dips.
There's lots of really great cream cheese dips. Anything in
that world creamy, right, and then there's gonna be vegetable
base and that's usually always start with chickpeas as a
base to that, and you can add anything to that,
so fancy hummus. Yeah, all right, Well, if you guys
have any questions about dips, hit us up and we'll
(21:51):
see you next week on Two Dudes in the Kitchen.
Every breaking episode makes me hungry. Man, We'll good to
see you. I'm gonna go eat, all right, man, I'll
see you next week. Thank here, buddy, all right, yes,
thanks for listening. Follow us on Instagram at two Dudes
in the Kitchen. Make sure to write us a review
and leave us five stars. We'll take that and we'll
see you guys next time. See you next time.
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