Alrighty, ya’ll, this is top secret. The retreat for the Women of St. Paul’s Episcopal Church starts Friday and we are supposed to bring appetizers for cocktail hour. And I am virtually certain right now that WSP members throughout the greater Franklin area are plotting to show up the rest of us. With great Christian generosity and respect, of course.
I would not say that Marida Stearns is my greatest competition in this area, but I wouldn’t deny it either. I know right now she is making her spectacular hot onion dip. We all just lap it up. AND, she brings Appletini’s and Pometini’s, so even if you don’t like her hot onion dip you’re too looped to care after a few minutes. Last year, I brought ham dip and I regret to say it was not a huge success. I love the stuff, but it does look like dog food. (By the way, it’s just Underwood Deviled Ham mixed with sour cream, if anyone cares which, sadly, they probably don’t.)
So, here is what I am making. Ha, Marida Stearns! Take that! My offering for cocktail hour Friday night at the opening retreat reception is a mystery. Even to me. But I will spend long hours tonight, while watching Nashville and thinking that my singing along with the show actually doesn’t even closely resemble a cat howling, figuring out what I’m going to make. And I will probably bring a couple of bottles of Champagne to loosen up the crowd.
Bacon. I think it will involve bacon. Love you, Marida. Sleep tight.
Dear Catherine,
I feel for you, losing sleep over a dip. I, too have spent countless hours an glasses of wine, wringing my hands over which dip to bring to book club, my mother in law’s cocktail party in the summer in Maine, a potluck, junior league meeting, super bowl party, etc. It is a very hard decision because you really want to win this contest. Especially because dips are the best and very American.
In the early ’90′s my sister in law and I spent 2 summers whipping up as many dip recipies we could in hopes of publishing our book “Diptastic!”. It was fun. We ate and drank a lot. Then babies, promotions and larger hips appeared, so the dream was abandoned.
Your blog post reminded me of those summers. So may, I humbly suggest a few ideas for your dip: Roasted Vidalia Onion dip with pita chips, Blue cheese, scallion and sour cream dip with Cape Cod potatoes, Bacon, Clam and Bacon Dip or the ever popular (albeit a bit 80′s) Baked Artichoke and Brie Dip. All recipes are available upon request.
I am wondering if attendance of the winter retreat for the Women of St Peters Cathedral in Helena, Montana would increase if we added a cocktail hour to kick off the event.
Thanks for the dip suggestions. The idea of a dip cookbook is inspired! Don’t tell Marida, but I think I’m going whole hog with spiced bacon strips. Pure porky goodness with brown sugar and cayenne pepper. And I am quite sure the attendance at your retreat would double or triple if you added cocktail hour. We’re also having a wine tasting Saturday night and don’t even ask about the after-hours tippling post movie night. We do have fun.