Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Preparation
Step 1
Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and next 4 ingredients. Cover; cook until vegetables release their juices, stirring occasionally, about 12 minutes. Uncover; sauté until juices evaporate, about 10 minutes. Add garlic; cook until vegetables are very tender and just beginning to brown, about 12 minutes longer. Cool completely.
Step 2
Puree vegetable mixture and sour cream in processor until almost smooth. Season generously with salt and pepper. Transfer to bowl. Sprinkle with capers.
Step 3
Preheat broiler. Arrange bread slices on baking sheet. Brush both sides of bread slices with 1/3 cup oil. Toast about 2 minutes per side. Cool. Serve with spread.
Step 4
A combination of dried thyme, basil, savory and fennel seeds can be substituted for herbes de Provence.
