Let’s cut to the chase. Here is a delicious recipe for Black Garlic Dill Dip to add to your back pocket for the holidays. It will take you all the way to the SuperBowl. Sometimes you just have to eat first and hold the conversation, so let’s get to it! After that, stay on the blog for awhile to hear the story of this recipe unfold…
Black Garlic Dill Dip (created out of necessity)
1 cup sour cream
4 cloves Trader Joes fermented black garlic (peeled)
2 tablespoons fresh dill (chopped)
1 half teaspoon salt
1 teaspoon Cholula hot sauce
Put one cup of sour cream in to a small blender or mixing bowl. Add black garlic, dill, salt and Cholula. Blend together with a hand mixer or blender. This is not super thick, it’s silky and delicious. Use as a chip/veggie dip or as a sauce over French fries or baked potatoes. Serve and enjoy!
The Story Behind Black Garlic Dill Dip:
I am pretty social, and it isn’t often that you would find me hiding out in a corner ignoring the world and stuffing my face. The last time I remember doing that was almost a decade ago at our friend’s wedding. It was a ritzy, intimate venue with a lot of different areas for people to mingle while waiting for the new couple to make their entrance as husband and wife. Somehow I managed to stumble upon a “mashed potato bar” and my mouth just sort of fell open. The bride and groom completely surprised their guests by busting in to the room in a choreographed version of Saturday Night Fever, but I only heard about it secondhand, because by then I was pretty well in deep to the mashed potato toppings.
Fast forward a few years to this summer in Seattle, when an awesome waitress from Quality Athletics talked us in to trying the “Aioli Fry Sauce.”
I’m not a huge mayonnaise fan, and my husband doesn’t love mayo with his fries, so we weren’t exactly excited to try it. Next thing I know, like a “fish on,” I’m sitting there with my mouth attached to the bowl begging for the recipe. She said all she knows is a little information about what’s in it… “They ferment the garlic here for 45 days. It also has maybe some sour cream, black pepper and something else… I think it’s dill.” The waitress said she loves it so much she puts it on everything she eats there, and I can fully understand why, because now I too have become a “Big Dipper.” I told her I was going to give it a try, and she said if I’m able to “crack the code” that I should let her know because she wants to be able to make it too.
On the ride home I’m thinking about how I will learn to “ferment garlic” so that I can recreate this dreamy deliciousness, at which point I realize that the 45 day long wait exceeds my current attention span, lifestyle and commitment to dips. Before throwing in the towel I did some checking online, and what do you know, Trader Joe’s comes through big time. They have for sale the aged garlic that I’m searching for. From this point on, while waiting for these monkeys to get home from their summer break trip with grandparents to Jacksonhole, Wyoming, I’m spending way too much time thinking about fry sauce.
So we head straight to Trader Joes after dinner, and not only do we find the black gold, it was easy to track down.
We discover fermented black garlic in multiple areas of the store, so I had a good feeling we were headed in the right direction. The rest of the recipe was created to taste. I don’t think the dip we ate in Seattle had any Cholula in it, but we are big fans of this sauce in our house because it has a great fresh taste but isn’t too spicy for the kids.
Do you remember this scene in Ratatouille where Remy discovers the flavor explosion of putting two ingredients together?
At 11:51am this morning, these Ore Ida fries and this Black Garlic Dill Dip joined together in food matrimony, and I was there to witness the entire ceremony. This recipe tastes a little like onion dip but with a smoky, tomato flavor. I LOVE it!
When you’re done dipping, come over here and check out the link to the new monthly Daychanger. Thanks Mom for the inspiration. She suggested we try to have a better month than we did last month, and that seems like a challenge worth rising to the occasion for.
Have a great week Windlasses!