Tuesday, May 5, 2009

Creamy Cactus Dip

[Story: sto·ry (stôr-e) An account or recital of an event or a series of events, either true or fictitious; A usually fictional prose or verse narrative intended to interest or amuse the hearer or reader; a tale.]

I have a little story to tell. I'm sure there are different versions but this is what I remember. We lived in Littleton, Colorado at the time. My daughter was in grade school and had to do a project and her theme was "Texas" (Isn't that precious?). She had her written report, wore a Texan outfit and wanted to take a Texas food to school to share. She found this recipe in "The Wild Wild West...Cuisine from the land of Cactus & Cowboys" by the Junior League of Odessa, TX Inc. c.1991.
It has been a family favorite ever since.

8 ounce package cream cheese, softened
8 ounces sour cream
1 cup mayonnaise
4 sprigs fresh dill
4 green onions with the white tops removed*

Put all ingredients in the food processor and pulse until creamy. Refrigerate 4 hours before serving. Serve with chips or fresh veggies.

*Now for a second little story... I will never forget the day my friend Andrea asked me to chop some green onions. I was obediently doing it, or so I thought, when she glanced over and was shocked to see that I used the white tops and just an inch or so of the green part. She calmly said "No, no, we don't use the white part" and she whipped out her kitchen scissors and chopped up the teeniest little pieces of green onion you ever did see and put 'em in a bowl and said "That's why they're called green onions." Well, it made perfect sense to me and to this day I never use the white part of a green onion and smile fondly with a blessing for Andrea on my mind when I throw it out.