This past weekend, I attended two birthday parties. One of the birthday boys was turning 50. His party was catered and a fantastic live band, Mingo Fishtrap, provided the entertainment. Since the food was all being catered, there was nothing to bring but booze.
Marsh, who really doesn't look a day over 49.
The other birthday boy was turning three. His party had a Mr. Potato Head theme (or, as he is wont to call him, "Tato.")
Ian, sporting his favorite German hat...purchased from a garage sale, of course.
Being a good and incredibly adorable host (he dropped this piece of cake on the ground about 30 seconds after this photo was taken).
I really didn't photograph this well. It's a Mr. Potato Head made from a real potato, lying in a bed of insanely delicious homemade potato salad.
Ian's brother, Craig, checking out the "Pin the Nose on the Mr. Potato Head" game.
Ian's mom asked me to bring fresh veggies and dip for the party. To borrow a phrase from my sister-in-law, it seemed like a Woman in Her Thirties (particularly a Woman in Her Thirties who's a food blogger) would make her own dip, so I did. I gotta say, it was pretty damn yummy.
French Onion, Baby.
I will never buy French Onion dip again, or make it from a packet. It was so easy, and the results were so much better than the old way. This dip is so creamy and rich that somebody asked me whether there were mushrooms in it (there aren't).
Here's the recipe - adapted (because I can't seem to leave a recipe alone, these days) from one on AllRecipes.
French Onion Dip
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 1 stalk green onion, chopped
* 3 cloves garlic, minced
* 1 cup sour cream
* 1/2 cup mayonnaise (Real mayonnaise. None of that Miracle Whip stuff)
* 4 oz cream cheese, softened
* salt (to taste)
* Worcestershire sauce (to taste - I used just a few drops)
1. Heat the oil in a large skillet over medium heat; add the yellow onion. Cook and stir until the onions are caramelized to a nice golden brown. When the onions look like they are getting close, add the minced garlic and let it cook for a few minutes. Remove the onions and garlic from the heat and cool.
2. Mix together the sour cream, mayonnaise, and cream cheese. Stir in the onions and garlic when they are cool. Add salt and Worcestershire sauce to taste. Cover and refrigerate the dip for at least an hour before serving (longer would probably be better, but I was pressed for time and served mine about an hour after I made it, and it was still plenty flavorful). Immediately before serving, garnish with the green onion.