Thursday, May 30, 2013

Take a dip

Dips and parties go hand in hand, so I was thrilled to learn about two new ones Observer Food Editor Kathleen Purvis found at Harris Teeter.

One of them, Big T Crab Dip, she read about in Garden & Gun magazine and it’s possibly the best commercial crab dip I’ve ever tasted. (Kathleen thinks it would be great in baked stuffed mushrooms).

The other she found on her own and if you love caramelized onion, it’s out of this world. Called OMG (for Onion Made Goodness) it’s from the same company that makes my favorite store-bought pimento cheese, Palmetto Cheese. I’m already contemplating an experiment using OMG instead of mayonnaise in my next batch of deviled eggs.

And speaking of deviled eggs, I've learned over the years that if you need to bring a dish to a potluck, family reunion or other gathering, you can never have too many deviled eggs. I brought a batch of 24 to a recent family reunion and set it beside about five other plates of deviled eggs. They were all devoured. It's one of those Southern staples that people can't get enough of. There are all kinds of things you can add to them, but I keep it easy. I fill mine with just the yolk mixed with mayonnaise, a little bit of salt and a lot of black pepper. I sprinkle Chef Paul Prudhomme's Magic Seasoning (available at most grocery stores) on top for extra flavor and color.

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