A Tale of Two Dips

Liz and I went to our friend Lindsay's house Saturday night for our own Chilean wine tasting in an attempt to save money. To stay healthy I said I would bring crudites. What better time than to bust out some of Sandra Lee's delicious and fantastic super-simple dips? There are so many to choose from: from the guaranteed-to-induce-the-runs-hot crab rangoon dip to the undoubtedly-inedible-spicy cashew dip. Alas, those will have to wait for another day. For on this night I chose Cheddar Ranch Dip and Cucumber and Red Bell Pepper Raita. The former guaranteed to be too flavorful with a packet of ranch mix blended in sour cream and salsa con queso, the later too bland with diced up cucumber, bell pepper and mint blended into yogurt. I made the dips, cut up my veggies (Aunt Sandy recommends a container of pre-cut carrot and celery sticks...hah) and headed to Lindsay's (who may have been channeling Ms Lee early on, because she had set the table with a warm-colored tablecloth, well matched place settings and a centerpiece displaying that night's cheeses- no craft/fabric store needed).

I would not disclose the ingredients of the mystery dips until both guessed. The raita was easy, because there was really nothing in it, except tons of diced peppers and cucumbers. What's better than to dip vegetables in more chopped-up vegetables? Lots of things. Sadly, the cheddar ranch dip is not one of those things. As Liz made a face while carefully licking the dip off a carrot, she guessed it was made with sour cream, ranch and some type of southwest seasoning. But what makes it orange?! She sat there thinking till her eyes got real big and in a terrified voice said, "Please don't tell me it's cheese wiz!" So close. Overall, neither were a particular hit until a few drinks in. To quote Liz, "You know what!? After a couple drinks, I like this cheese dip. And you can quote me on it!" Hours later, we finished off the third bottle of Chilean wine and were definitely channeling the booze goddess herself. Still, I was astounded we had finished off most of the now delicious dips.

Why is this such a recurring theme with Sandy's recipes? They are either too bland to enjoy or an all out assault on the taste buds. Where is that happy medium? Where is a bonafide good recipe? Liz and I were prepared to eat some nasty things, but this is just getting ridiculous. Oh Aunt Sandy, you have to have made something tasty in your 13 seasons!