dip dip dip

[rootofnewt]

I made some artichoke spinach dip tonight. Actually, the story started earlier, at Whole Foods. I was looking at the pre-made spinach artichoke dip when I realized I could make it for a fraction of the cost. I bought a loaf of ener-g tapioca bread to eat with it, hoping it would be dry-ish when toasted.

I lucked out. Toasted (on the dark setting), it's actually toast-like and quite yeasty. I cut it into triangles and scooped small bits of the dip on. Quite tasty and satisfying, even to my texture-sensitive palate. This makes the grade.

I'm kind of itchy and hive-tingly. I wonder if the mayo I use is gluten-free. I use the 365 canola mayo instead of spectrum, to save some money. I know spectrum uses apple cider vinegar, I bet 365 doesn't. How long is it going to take me to actually remove wheat/gluten from this house? *sigh*

Comments

[klwalton.livejournal.com]

If you have a blender, mayo is easy to make from scratch. Then you'd have complete control over what goes into it.

[krasota.livejournal.com]

i've never had the knack of getting the mix just right. i really don't like homemade mayo, anyhow, i actually like the "canola mayo" that really tastes more like salad dressing.

i grew up on miracle whip, you know.

[klwalton.livejournal.com]

i grew up on miracle whip, you know. i grew up on miracle whip, you know.

Ah. That explains a lot. ;-)
:P
(g,d&rvvf)

[ismene.livejournal.com]

I think everyone in Indiana grew up on Miracle Whip. Real mayonnaise only comes from restaurants, right?