Dip predates the Super Bowl, but not by much. The love child of fondue and salad dressing, dip rolled over the country like a great onion soup mix tidal wave in the middle of the last century, feeding a nation as it moved out of the dining room and into the den. But as it is most commonly encountered now, in the grocery, your average tub of ranch dip will long outlast the Super Bowl, if not all of civilization. Seeking something a little fresher and less geologic in its life span, I turned to Alton Brown – dip obsessive and host of the Food Network's 'Good Eats' – who described for me three classic dips.
Alton Brown's Guacamole Dip
"There's not that much difference between sour cream and an avocado, which is really a big ball of fat that grows on a tree," says Alton Brown. Avocado is not an ingredient so much as a carrier for the main players – the tomato and the onion – and the seasoning: lime, chili powder, and garlic powder. Brown pits and peels the avocado on a cutting board, then spritzes it with lime juice from a spray bottle; this will keep the fruit from browning. He then mashes with a potato masher and folds in ingredients with an oversize sheetrock knife he found at a hardware store. This is because he is a little crazy.
• 3 Haas avocados
• 1 lime, juiced
• 1/2 tsp kosher salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded, diced
• 1 tbsp chopped cilantro
Peel and seed avocados and lay them out on a cutting board. Sprinkle/spritz with lime juice. Mash avocado on cutting board with a potato masher. Add dry ingredients and fold in. Add tomatoes, onions, and cilantro and fold in. Transfer to a bowl.