We eat a lot of crudité in my house. I always have veggies cut up and we all grab some throughout the day. And we always have the veggie tray for football Sundays! The traditional ranch dip, while good, can get a little boring after a while.
This is not you standard veggie dip! First, yes, it has mushrooms – again! So many mushrooms! Also, the addition of the corn is intriguing.
I could not find cream cheese with pimento, so used regular plain cream cheese and added about a tablespoon of pimento – which can be purchased in a jar at most grocery stores.
The liquid pepper was also difficult to find. I ended up ordering it on Amazon – I have several recipes that call for it, so went ahead with the investment. The small bottle was about $20, but you use so little that I think it will last a while.
I also used fresh mushrooms diced up instead of canned. Just a taste thing for me, I’m sure the canned would have been fine. I also used frozen corn.
The dip was delicious! It went very well with all the veggies and had a nice heft to it – it would be great on crackers as well!
DAIRY DIP
1 Cup Sour Cream
1 Package (3 ounces) Cream Cheese with Pimiento, softened
3 Drops Liquid Pepper Sauce
1 Teaspoon Worcestershire Sauce
1 Teaspoon Instant Minced Onion
½ Teaspoon Salt
1/8 Teaspoon Black Pepper
¼ Teaspoon Dry Mustard
7 Ounces Kernel Corn
1 Jar (2 – ½ ounces) Sliced Mushrooms, Drained, Chopped
Combine sour cream and cream cheese; mix until smooth. Stir in remaining ingredients. Cover a refrigerate for several hours or overnight.
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