My husband and I have a common love of dips. It is one of the first things we discovered that we both enjoyed, along with skydiving, kissing and margaritas. Not all together. Well, dips and margaritas go together (we have even managed to make skydiving and kissing go together, ha!). When we were first dating, we made a lot of different dips and we would sit out on my patio and eat and talk until the sun went down. Aaaaahhhh, those were the days.
The appetizer/dip section of our personal recipe book is pretty extensive, but we are always looking for things to add to it. We recently discovered this simple, yet delicious little dip that tastes wonderful with chips, crackers and veggies alike. It is a perfect party staple and it is guaranteed to get devoured. Baby carrots will undoubtedly be found scraping the sides of the bowl, searching for every last morsel of dip yumminess.
In a medium bowl, stir together:
1 1/2 cups sour cream
2 tablespoons dry onion soup mix
1/2 cup crumbled bleu cheese (use feta if you are not a bleu fan)
Cover and chill for up to 48 hours. Sprinkle with fresh parsley just before serving. Enjoy!