French Dip
By America's Test KitchenPublished on July 27, 2011
Yield
Serves 10 (Makes about 2 1/2 cups)
Ingredients
½ cup ketchup ½ cup vegetable oil or canola oil¼ cup white wine vinegar or distilled white vinegar2 tablespoons sugar 1 teaspoon grated onion ¾ teaspoons Tabasco sauce, divided8 ounces cream cheese, at room temperature1 cup sour cream
Instructions
- Add first five ingredients and 1/4 teaspoon Tabasco to lidded container and shake vigorously until combined; set aside.
- Whisk cream cheese, sour cream, and rest of Tabasco together in bowl until smooth. Add dressing and whisk to combine. Cover and refrigerate until thick, 1 to 2 hours. (Dip can be refrigerated in airtight container for 1 week.)
Yield
Serves 10 (Makes about 2 1/2 cups)Ingredients
½ cup ketchup
½ cup vegetable oil or canola oil
¼ cup white wine vinegar or distilled white vinegar
2 tablespoons sugar
1 teaspoon grated onion
¾ teaspoons Tabasco sauce, divided
8 ounces cream cheese, at room temperature
1 cup sour cream
Ingredients
½ cup ketchup
½ cup vegetable oil or canola oil
¼ cup white wine vinegar or distilled white vinegar
2 tablespoons sugar
1 teaspoon grated onion
¾ teaspoons Tabasco sauce, divided
8 ounces cream cheese, at room temperature
1 cup sour cream
Ingredients
½ cup ketchup
½ cup vegetable oil or canola oil
¼ cup white wine vinegar or distilled white vinegar
2 tablespoons sugar
1 teaspoon grated onion
¾ teaspoons Tabasco sauce, divided
8 ounces cream cheese, at room temperature
1 cup sour cream
Why This Recipe Works
Equal parts ketchup and vegetable oil, spiked with white vinegar, formed the base of our French Dip. The unusual touch of Tabasco sauce balanced the sweetness with a little heat. Adding cream cheese and sour cream created a thick dip, perfect for crudités.
Instructions
- Add first five ingredients and 1/4 teaspoon Tabasco to lidded container and shake vigorously until combined; set aside.
- Whisk cream cheese, sour cream, and rest of Tabasco together in bowl until smooth. Add dressing and whisk to combine. Cover and refrigerate until thick, 1 to 2 hours. (Dip can be refrigerated in airtight container for 1 week.)
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