Turning Gross into Dip
80P and I attended a latke themed Chanukah party this weekend. Like most Saturdays, we were still hungover well after the sun set and therefore arrived at the open house party in its last hour. We were starving. In the car ride over I lusted after the idea of greasy potatoes. When we got to the party there was ONE latke left. Sure, I’ll take that as a Chanukah miracle, but one just wasn’t going to cut it.
80 and I stayed at the party for a while, chatting with old coworkers about lobbying for the banking industry, receiving health insurance through organized labor, and gushing over Annise Parker‘s pending victory as Houston’s mayor. Yes, I know. It’s so very DC.
The party landed 80 and I in the unfamiliar chain-filled land of Northern Virginia. We asked for a dinner recommendation and settled on Silver Diner. Obviously I chose breakfast for dinner in the form of pancakes, scrambled eggs and a biscuit (which was a sub for bacon/sausage.) 80 ordered a meat-heavy sandwich on buttered sourdough featuring chicken, ham and bacon. The sandwich came with fries and this eerily green-tinted cole slaw. I stole a few fries from 80 but we both refused to try the cole slaw, citing our mutual dislike for the side, especially a green tinted one.
The next morning 80 woke up dedicating his stomach to vegetables. I obliged.
Cole Slaw Dip
I know. We both hate cole slaw. While I’m not sure exactly what goes into cole slaw, I know it’s kinda creamy and has vegetables. Here’s a more dip-like mixture.
In a food processor, finely grate a carrot and 2 or 3 stalks of celery. Remove the veggies and add in a spoonful of cream cheese and juice of half a lime. Mix that into the carrot and celery and pour in yogurt (3:1 yogurt to cream cheese.) Season with a few springs of fresh thyme, celery salt, cumin, cayenne, garlic powder, salt and pepper. Serve with extra celery, carrots and chips.