Sour Cream Dip

For Debarshi’s birthday this year, I baked a Devil’s Food cake. It turned out really good. Believe me I wish I would have been able to save another piece for myself. Anyway, I got a big pack of sour cream for the cake and after baking it, I realized I still had almost half of the pack left. So, I decided to make a spicy, tangy dip for the party. Thankfully everyone loved it and I thought I should share the recipe, because as it happens, if I don’t share a recipe on time, I just forget about it and then it gets impossible to re-create that recipe.

I served this dip with tortilla chips but you can also throw in some veggies, crackers or other types of chips. Make sure to whip up the dip a few hours before you intend to serve it so that the dip gets cold in the fridge and the flavors blend together nicely. Keep it in an airtight plastic container in the fridge. You can also freeze it, since it doesn’t have any yogurt there is no chance for any runny liquid.

Serve this delish dip at your next party, get-together, game day, family BBQ or ladies night. This makes a perfect munching food and can be enjoyed for hours. If you use readymade dip packets for the seasoning, then this is the time to try the spices which are already in your pantry. Yes, you may not have Chaat masala or Cumin but I am sure if you love Indian food, those spices will be a wonderful addition to your pantry. You will be saving money on those readymade dip packets plus avoid any possible preservatives.

Personally, I don’t like those recipes where you have to use an entire big container of sour cream to make a dip. As you know in our home, we are only two people. If Debarshi and I want to enjoy some chips and dip, then why do I have to use an entire container? So, I prefer smaller quantities which are easy to experiment and can be multiplied if need be. Homemade is the way to go both quality and quantity wise.

Another advantage of serving this cool dip is, if someone starts feeling the heat of my spicy Pakoras or my special potato/ sausage pastries then they can always take a break with this dip and calm themselves. Although I take care not to add any extra heat (red chili powder) in any dish whenever guests/ kids are coming over still having an instant back up plan is always good.

When you are preparing the dip for a large number of people make sure to divide it into 2-3 portions. That way, you can easily refill whenever the dip is all used up. And everyone will be getting fresh cold dip even after several hours.

Before we move on to the ingredients list, I would like to express my gratitude to all my readers. I read each and every comment and reply whenever I can. Please bookmark my blog and share it with every foodie you know. Post on my Instagram #lifewithoutalu with the photo and your comments/ input.

Ingredients:

• Cream Cheese - 8 ounces, room temperature
• Sour Cream – 1 cup, plus more if necessary
• Freshly Ground Black Pepper – ½ teaspoon 
• Garlic Powder – ½ teaspoon
• Chaat Masala – ½ teaspoon
• Roasted Cumin Powder – ½ teaspoon
• Red Pepper Flakes – ½ teaspoon
• Green Onions – a handful, chopped

Directions:

• Take a big bowl because it makes the stirring easier. If the Cream Cheese is too stiff put it in the bowl and microwave for 10-15 seconds.
• Combine the Cream Cheese and Sour Cream in the bowl and stir until combined and smooth. If necessary, thin out the dip by whisking in more sour cream, a tablespoon at a time. 
• Mix in the spices (Black Pepper, Garlic Powder, Chaat Masala, Cumin Powder and 
• Red Pepper Flakes). Stir to combine.
• Taste to adjust the spices. Mix half of the Green Onions in the dip and chill. 
• Garnish with the remaining Green Onions before serving.

Love Homemade dips? They are not that difficult to make right! Try these as well:

• Creamy Cream Cheese Dip
• Bread Dipping Oil with Parmesan and Herbs
• Guacamole with Goat Cheese and Bacon
• 5-minute Garlic Aioli
• Spinach Dip
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa

Spinach Dip

I am always happy to share simple and quick recipes. Today I have a delish and luscious Spinach dip for you. I prepared this on a movie night with just a few ingredients I had in my fridge. It turned out so good that it was all gone before I could click some more photos. Well, that’s what happens when the food is too good!

This cool and creamy dip is perfect to serve at game nights and movie nights. Major crowd pleaser too. I prepared it a couple days back for my book club friends and it was gone within minutes! This is so quick and easy that you will want to make this again and again. The fresh spinach adds a beautiful flavor while the Parmesan adds a delicious sharpness and saltiness in the dip. The cream cheese and heavy cream makes it melt in your mouth silky! I have seen several spinach dip recipes online but the special ingredient which adds a beautiful aroma in this dip is the garlic. Do not skip it! Trust me, one clove is not enough to overpower the entire dip, it does however, lends a delicious taste making the dip homemade and special.

Prepare ahead:

Prepare this delicious Spinach dip ahead of time, keep it in the fridge and when your guests are there, serve it! This yummy dip can be kept refrigerated for up to three days but I would recommend you to prepare this fresh so that it tastes as good as it looks. Preparing this dip doesn’t require any elaborate list of ingredients or instructions. 

Can I freeze it?

I have never frozen this dip so recommending it is difficult. However, the best part about this dip is, it is not prepared with yogurt (which when frozen may break down and make the dip runny). Since, we are using cheese and cream, freezing it should be ok. If you are keeping it refrigerated, then I would recommend consuming it within 2-3 days. Although it tastes great right out of the fridge, I like to microwave it for 10-15 seconds just to slightly melt the cheese. When refrigerating, make sure to use a clean plastic/ glass container and cover it with plastic wrap.

How long can you leave it out?

Since homemade dips don’t have any added preservatives in them, leaving them out for a long time wont work. Remember, the cheese, cream and spinach are all perishable items. When you are preparing the dip for a large number of people make sure to divide it into 2-3 portions. That way, you can easily refill whenever the dip is all used up. And everyone will be getting fresh dip even after several hours (I do this every-time we are hosting a game viewing party). Make sure not to let the dip sit at room temperature longer than 3-4 hours.

What can I serve with it?

• Hawaiian/ French/ Sourdough Bread
• Snacks
• Chips
• Crackers
• Baguette
• Tortilla chips
• Crudités (assorted Veggies like Celery Sticks, Carrot Sticks, Cucumber Sticks, Bell Pepper Strips, Broccoli, Cauliflower, Fennel and Asparagus Spears)
• Sausage
• Crostini
• Pretzels
• As a spread on sandwiches

So give this dip a try and then post on my Instagram #lifewithoutalu with the photo and your comments/ input.

Ingredients:

• Spinach – 1 small pack
• Butter - 1 ½ - 2 tablespoons, unsalted 
• Onion – ¼ cup, finely chopped 
• Paprika/ Red Chili Powder – ½ teaspoon 
• Cream Cheese - 8 ounces 
• Heavy Cream – ¾ cup (or more) 
• Salt – to taste (about ¼ teaspoon)
• Freshly Ground Black Pepper – ½ teaspoon 
• Parmigiano Reggiano - 1/3 cup, grated
• Garlic - 1 big clove, crushed

Directions:

• Wash the spinach well.
• Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. 
• Melt butter in a big pan over medium-high heat. 
• Sauté the Onion with the Garlic until soft, 3–5 minutes. Add ¼ teaspoon of Salt. Mix well.
• Stir in Paprika and cook until fragrant, about 30 seconds. 
• Add the Spinach, Cream Cheese, Heavy Cream and Black Pepper and cook, stirring often, until everything is warmed through and slightly reduced, 8–10 minutes; the spinach will wilt in the meantime.

• Mix ½ cup of the Parmigiano Reggiano. Taste to adjust the Salt.

• Transfer to a serving bowl and garnish with the remaining Parmesan cheese. Serve immediately with snacks/ chips.

With the football season coming in, it is always best to have a couple of different types of dips at hand. Try these dip recipes as well:

• Indian Spiced Tzatziki Sauce (Cucumber Raita)
• Dhania Chutney (Cilantro Chutney)
• Creamy Cream Cheese Dip
• Bread Dipping Oil with Parmesan and Herbs
• Guacamole with Goat Cheese and Bacon
• 5-minute Garlic Aioli
• Sour Cream Dip
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa

Guacamole with Goat Cheese and Bacon

This year to celebrate our 5th wedding anniversary we went to Branson. The idea was to have a quiet romantic getaway and explore the city. There we went to a place called ‘Top of the Rock’ which offers breath taking views of the Ozark Mountains and Table Rock Lake. 

After we had finished exploring the beautiful scenery and taken a golf cart ride to the caves, we went to a restaurant called Arnie's Barn at Top of the Rock. Now Mexican cuisine may not be ideal for the keto dieters but it is the perfect place to have a wonderful lunch specially if you are celebrating something special! We started our meal with Tortilla Chips and Bacon Guacamole which had House Smoked Bacon, Roasted Corn Salsa and Queso Fresco.

This Guacamole was so good that we immediately decided to try this at home. So, yesterday I looked for the recipe, made a few changes and improvised it to suit my Keto needs. Foodies enjoy this delicious Keto Guacamole with Goat Cheese and Bacon.

Photo Courtesy: Dr. Debarshi Chatterji

Ingredients (Serves 2): 

• Avocado - 1, ripe
• Green Chili – 1-2 or or Jalapeno Pepper – ½ 
• Onion – ¼ of a big onion
• Fresh Cilantro – a handful, washed
• White Vinegar or Lime Juice – 2 teaspoons
• Salt – ¼ teaspoon (or as per taste)
• Black Pepper – ¼ teaspoon, ground
• Bacon - 3 slices, cooked and crumbled, divided into two parts
• Goat Cheese – ¼ cup, crumbled, divided into two parts

Serve with: Keto Tacos

Directions:

• Using a food chopper, chop Green Chili (or Jalapeno Pepper) and Onion. Transfer to a small serving bowl.
• Run short pulses to chop the Avocado and Cilantro then transfer to the bowl.
• Add the White Vinegar (or Lime Juice), Salt and Black Pepper. Mix, taste and season (if desired). 
• Stir in one part each of the Bacon and Goat Cheese. 
• Top with the remaining Bacon and Goat Cheese as garnish. 
• Serve immediately with Keto Tacos.

Recommended Reading:

• Creamy Cream Cheese Dip
• Tandoori Chicken
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Mughlai Kabab
• Grilled Salmon with Shrimp and Peppers
• Almond Flour Pancakes - Keto Brunch Recipes
• Avocado Smoothie
• Yummy Almond Flour Bread with Ghee and Spices
• Grilled Lamb Kababs
• Avocado Strawberry Smoothie
• Food Chopper and its Importance in Our Kitchen
• Keto Pizza with grilled Chicken and Shrimp
• Chocolate Ganache - Keto Dessert
• Keto Pizza with Pepperoni, Parmesan and Basil
• Branson-Top of the Rock
• 5-minute Garlic Aioli
• Spinach Dip
• Sour Cream Dip
• Yummy Guacamole
• Mayo Mustard Sauce with Herbs
• Soft Taco with leftover Chicken
• Fresh Homemade Salsa

Food Chopper and its Importance in Our Kitchen

Debarshi is always looking for kitchen appliances. They don't have to be super expensive but they should be easy to use, store and clean. Not to mention, these appliances are really helpful in my day to day cooking. I have a basic electric food chopper of Ninja. It's a small appliance perfect for rented apartments where the kitchen counter space is usually limited. We love to cook food and as you know preparing a home cooked meal means starting from scratch - wash, cut, chop, mince, repeat, hence a lot of time is spent in the prepping. With a chopper in hand I can easily do all the prepping within minutes. This gives me plenty of time for everything else like blogging my favorite recipes or trying new dishes.

If you notice, we usually chop something for every dish; onions, ginger, garlic, tomato etc. are chopped for making soups, pasta and curries and its just so much fun to get them chopped within 10 seconds! Using this chopper is really easy, I just cut the vegetables roughly and put them in the chopper and it chops them evenly. There is no mush while chopping soft veggies like tomatoes. I also chop herbs in it like cilantro and mint, which are widely used in many curries and dishes. Adding Parsley or Basil to a salad or pasta has now become so easy. I just wash them and put them in the chopper directly. 

There are many dishes, which can be prepared within seconds using this amazing appliance, and they include not only American dishes like Cold Pasta Salad but also Indian dishes like Matar. This helps me to add a side dish without fussing about it. I just boil the Pasta or Matar and add chopped vegetables in it. Want to have an omelet? Chop the vegetables, add the egg, give it a whirl and pour it on the pan. Ready within two minutes. You can also make Dips, Salad Dressings and Salsa in it. Remember that yummy Cream Cheese Dip I made on Debarshi’s birthday? Yes, I used the chopper to prepare it. I also use it to mince the vegetables to make savory crepes (Cheela) or to cut the big chunks of eggplant while making Baigan ka Bharta. 

We have an Indian desert called Gajar ka Halwa and it requires finely grated carrots. I remember when I was a kid and wanted to assist mummum (my grandma) to prepare this Halwa, she would always ask me to grate the carrots and I used to spend an entire afternoon grating carrots manually. Now I can prepare this Halwa in just 15 minutes by chopping the carrots in the chopper. I also chop dried fruits (like almonds, cashews or dates) for the desserts or curries with the chopper. Yes, the blade is quite sharp so whenever you are not using it, make sure to keep it somewhere locked, out of the reach of children. 

This food chopper is excellent for eat out trips. We went on a log cabin trip along with our friends and the plan was to eat good food and enjoy. We took the chopper with us. It’s dishwasher safe and light to carry on such trips. We minced garlic and cheese for the Pasta and chopped onions and vegetables for the Kababs and curries. So, you see, a food chopper is a simple, time saving and inexpensive appliance and I think all these reasons make it a must have in our kitchen.

Recommended Reading:

• Creamy Cream Cheese Dip
• Baingan ka Bharta (Punjabi recipe: Eggplant with Onion and Garlic)
• Cheela (Savory Indian Crepes)
• Alur Bora (Mamma’s Potato with Garlic fritters)
• Shil Nora – stone spice grinder
• Butter Chicken (Indian Recipe: Chicken pieces in a creamy buttery gravy)
• Kabiraji
• Pecan Cake with Rum Frosting
• Nutri Bullet – now cook gourmet foods whenever you want
• Doi Mach (Bengali Recipe: Succulent Fried Fish in Yogurt Gravy)
• Savory Crispy French Toasts (Indian Recipe)
• One Pot Chicken Tikka Masala
• Chicken Nutrela Kabab
• Debarshi’s Alu ka Paratha (Fried Bread stuffed with Potatoes)
• Chicken Alu Cutlets (Crispy Chicken and Potato Patties)
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Masala Oatmeal (Oatmeal with Indian spices)
• Mutton Gravy
• Awadhi Mutton Biryani
• Guacamole with Goat Cheese and Bacon
• Dhaba Wala Saag Chicken (Chicken in Spinach Curry Rustic Indian Style)
• Butter Paneer (Indian Recipe: Fresh Cheese in a creamy buttery gravy)
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
• Mutton Rezala (Bengali recipe: Tender Meat in Cashew Poppy Seed sauce)
• Martha Stewart's Rugelach
• Yummy Guacamole
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Jhinge Alu Posto (Ridge Gourd and Potatoes With Poppy Seeds)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• 15 minutes Butter Crackers
• Baked Cumin / Nigella Seeds Namkeens
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Chapli Kabab with Lachha Paratha
• Fresh Homemade Salsa

Creamy Cream Cheese Dip

A couple months back I made this Creamy Cream Cheese Dip and we had it with some appetizing fried Sausages while watching a game of our favorite football team – Alabama Crimson Tide. It was a breathtaking game and we enjoyed every touchdown with this tasty treat. 

So, yesterday when we got chips for Debarshi’s birthday party, I immediately decided that I will serve them with my homemade dip and I am really glad that everyone loved it. Now I know y’all are waiting for the awesome Chocolate Raspberry Cake recipe but I need some time to add all my tips and tricks so in the meantime enjoy this yummy dip with your favorite chips.

Ingredients:

• Cream Cheese – 3/4 packet, at room temperature, cut into cubes
• Tomato – ½ of medium size, washed and cut into cubes
• Onion – ¼ of medium size, cut into cubes
• Chef’s style Seasoned Salt – ¼ teaspoon
• Buttermilk – ¼ cup

Others:

• Food Chopper

Directions:

• Place all the ingredients (Cream Cheese, Tomato, Onion, Chef’s style Seasoned Salt, Buttermilk) in the food chopper’s bowl.
• Use short pulses, about 8-10 times until all items are minced and the dip looks smooth.
• Adjust the seasoning and serve in a bowl with your favorite chips.

Tips:

• I use a Regular Philadelphia Cream Cheese packet.
• I use the Ninja Food Chopper to make the dip. It minces the vegetables while smoothly mixing them with the Cheese.
• The Buttermilk brings a creamy smooth texture. You can also use Yogurt with a little water or milk as a substitute.
• Keep the dip refrigerated until ready to serve.

Recommended Reading:

• Food Chopper and its Importance in Our Kitchen
• Picnic at Smithville Lake, Missouri
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Guacamole with Goat Cheese and Bacon
• 5-minute Garlic Aioli
• Spinach Dip
• Sour Cream Dip
• Mayo Mustard Sauce with Herbs
• Fresh Homemade Salsa

Kitchen essentials : Knives, Oils, Vinegars, Sauces and Wine

The best thing to do is to get a Knife Set (preferably of a good company). It will have an assortment of knives and you can use whatever suits your purpose, for example, a Paring knife is used for peeling and cutting the fruits and vegetables while a Boning knife is used to remove the bones from raw meat. Another advantage of getting a whole knife set is, you will also get a wood storage block which comes handy while storing the knives and also keeps their edges sharp. You will also get Kitchen Shears in the set which is super helpful while cutting herbs or butchering the poultry.

Next we need to buy some good Oils. Now you may not be a big fan of Canola or Vegetable Oil but remember you will need it sometimes especially when you want to deep fry something. I always keep the following oils in my pantry:

• Mustard Oil
• Coconut Oil
• Extra Virgin Olive Oil
• Vegetable or Canola Oil
• Grapeseed Oil

I also always keep Sweet Cream Unsalted Butter and Ghee (Clarified Butter) in my fridge along with a couple of cheeses like:

• Parmesan
• Havarti
• Mozzarella
• Cream Cheese 
• Goat cheese

Other items in my fridge include:

• Mustard Sauce
• Ketchup
• White Vinegar
• Chicken Broth
• Soy Sauce
• Chili Garlic Sauce
• Basil Pesto 
• Marinara Sauce 

I don’t usually cook with Wine and I prefer to get a fresh bottle if I am using it in any recipe.

Note: You may have to go to the Indian store or Costco for some of these items.

Recommended Reading:

• Dhania Chutney (Cilantro Chutney)
• Creamy Cream Cheese Dip
• Bread Dipping Oil with Parmesan and Herbs
• Tamarind Chutney – sweetness with tang
• How to make Tamarind Pulp?
• Kitchen essentials: Utensils which come handy
• Slow Cooked Turkey and Bacon Chili
• Debarshi’s Garlic Chicken
• Hamburger Pasta with homemade Sauce
• Debarshi’s Shrimp Fried Rice
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Sausage Tomato Basil Pasta
• Easy Air Fryer Paneer Tikka
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Chana Masala/ Chole Masala
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Air Fried Korola (Karela/ Bitter Gourd Chips)
• Chicken Tikka Chowmein
• Bhindi fried in Kalonji seeds
• Chichinda Pyaz Sabji (Snake gourd and Onion stir fry)
• Masala Alu Bhindi (Stir-fried Potatoes with Okra and spices)
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Air Fried Okra (Bhindi/ Lady Finger)
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Panch Mesali (Bengali recipe: Mixed Vegetables)
• Paneer Pakore (Fresh Cheese Fritters)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Saag Chole (Curried Spinach and Chickpeas)
• Vegetarian Poha Style Chow Mein/ Pasta
• Alu Soa Sabji (Potato stir-fried with Dill)
• Air fried Pakoras (Fritters)
• Egg Curry (Bengali recipe: Fried Eggs curry)
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)