Here's a sentence you've probably never said in your life: Can I have your recipe for Vomit Dip?
And an answer you wouldn't expect either: Why, of course you can.
I know I'm risking offending the sensibilities of some readers here (who if they move along at this point will forever have that image stuck in their heads anyway, so they might as well read the rest...).
Here's the explanation: I make an awesome heated dip made of yummy cheesy salsa goodness. Everyone loves it. Except for my husband. And he named it.
And so it came to pass that Vomit Dip was known throughout the land. In mixed company (people who don't like to refer to their food and bodily functions in the same sentence), we have shortened the name to V-Dip.
Cousin Keyne put in an emergency Fourth of July email for the recipe today: "I usually go to allrecipes.com and find just about any recipe I need - but I am pretty sure 'vomit dip' will not yield any search results ~ and frankly if it does, not sure I want to make it."
Good point. So, here it is, as a Fourth of July present to Keyne and to the rest of you:
8-ounce package of cream cheese
8-ounce container of sour cream
1 bottle of salsa (any kind, any heat, any size)
8-ounce package of shredded Monterey Jack cheese (or any Mexican blend)
- With electric hand mixer, combine cream cheese, sour cream and salsa until (relatively) smooth. Fold in shredded cheese.
- Bake at 350 degrees for 45 minutes or so.
- Serve with nacho chips.
- Stand back as crowd attacks the dip.