At Laurel’s Queen of Hearts birthday party there were three kinds of beautiful soup, a crowd of desserts, and a table full of other edibles. Much of it was gourmet stuff with foreign names. All of it was delicious. But to kick off the evening we served an enormously popular appetizer that has been around for decades and takes about three seconds to prepare.
If you ever went to a party in high school or college, you may already know what appetizer I mean. Rarely is something so simple so beloved by millions, many of whom were not even born when it first made its appearance on the back on the package.
I have no idea how it was invented, but I like to think it happened this way: Some average Joe or Joan in the office took home an envelope of the product, and in a blinding moment of incredible luck and creativity, he or she put together a party dish that has taken on a life of its own. What is it? It is onion dip.
I don’t normally give recipes — Laurie and Hazel handle that — but I’ll take my life in my hands and give this one a shot:
Tear open an envelope of Lipton dry onion soup mix.
Stir it into a pint of sour cream.
Now you has jazz!
Dip your favorite cracker or chip into it, and enjoy a taste that has been showing up at parties since the 1960s that I know about — perhaps even before.
What does this dip have that makes it so enticing? First, of course, is the ease of preparation. But easy appetizers have been coming and going since the invention of the cookbook. What makes this one immortal is the delicious flavor, the satisfying fat content, and great mouth appeal.
I suppose there are people who don’t like sour cream and others who don’t like onions; some would sneer at the ready-made pre-packaged ingredients. They don’t have to eat it. More for us.