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Make Your Own Dip Party



Set up three different “stations” with dip flavor mix-ins and a variety of tortilla chips, sweet potato chips, potato chips, crackers, and/or crudites.: Dip base (yields about 3 1/2 cups): – 1 pint Real California Sour Cream – 1 pint Real California Cottage Cheese (small curd) – 1 cup mayonnaise – 1 ½ teaspoons sea salt – 1 ½ teaspoons garlic powder – 1 ½ teaspoons onion powder Mexican-Style Mix-ins: – 1 cup shredded Real California Cheddar – 1 4oz can diced green chiles – 1 tablespoon chili powder – ½ teaspoon dried oregano – ½ teaspoon smoked paprika – 1½ teaspoons ground cumin Green Goddess Mix-ins: – 1 cup finely chopped fresh basil leaves – 1 cup finely chopped fresh dill leaves – 1 cup finely chopped green onions – 2 lemons, cut into wedges Caramelized Onion Mix-ins: – 2 large yellow onions, peeled and thinly sliced – 4 tablespoons unsalted Real California Butter – 2 tablespoons olive oil – 1/4 teaspoon ground cayenne pepper – 1/2 teaspoon kosher salt – 1/2 teaspoon freshly ground black pepper :Cheddar, Dip, Sour Cream, Cottage Cheese
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Prepare Dip Base

Put all ingredients into the bowl of a food processor fitted with a steel blade attachment and blitz until completely smooth.

Advance Prep – Mexican-Style Mix-Ins

Mix chili powder, oregano, paprika and cumin together in a bowl.

Advance Prep – Caramelized Onion Mix-Ins

Melt butter with olive oil in a large skillet over medium heat. Add onions, cayenne pepper, salt and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes more, until the onions are browned and caramelized. Allow the onions to cool completely.

To serve:

Split the base dip into three small serving bowls. Plan to give each guest a small bowl and spoon for mixing up their own dip creation.

For the Mexican-Style Dip: Put the shredded cheddar into a bowl and the diced green chiles and blended spices into separate smaller bowls. Set one portion of the dip base near the mix-ins and have a platter of tortilla chips, sweet potato chips, jicama sticks, and small halved bell peppers nearby.

For the Green Goddess Dip: Place each of the herbs into separate small bowls, or mix them together, if desired. Put the green onions and lemon slices into separate small bowls. Set one portion of the dip base near the mix-ins and have a platter of crudites nearby.

For the Caramelized Onion Dip: Set the last portion of dip base near the bowl of caramelized onions. Have a platter of potato chips, sweet potato chips, or crackers nearby.

Recipe Developed By Alison Needham/CA Grown for CMAB

Photo credit: Alison Needham/CA Grown