I remember how gloriously sophisticated my friends and I felt lapping up this California dip as kids. It was the height of ’60s ease and convenience to rip open a bag of Lipton’s Onion Soup Mix, stir it into some sour cream, and dip into it while dancing the Watusi or the Shag. My parents weren’t big party givers—in fact, I don’t remember one party they ever threw, with the exception of my birthday bashes—so I made do with throwing a party in the basement for myself, sometimes with friends, always with our dogs, Duke and Rusty. As long as there was California dip, it was a shindig.–David Leite
LC Entertaining With Ease Note
Want to be the host(ess) with the mostest? We’re all for entertaining with ease, because we believe if the host(ess) is at ease, the guests will feel the same. And so in our minds all occasions are equally worthy of California dip—just be certain to hold your head high and make no apologies. It is, after all, a classic.
- Quick Glance
- 5 M
- 5 M
- Makes 1 pint
- 1 envelope dry onion soup mix
- 2 cups sour cream
- Variety of raw vegetables (carrots, broccoli, cauliflower, radishes, celery, bell peppers, steamed asparagus spears or green beans, and so forth)
- 1. In a small serving dish, mix together the dried onion soup mix and the sour cream and let stand for an hour or cover and refrigerate the California dip for several hours before serving with a variety of raw vegetables.