So I was thinking about superbowl parties and what if anything I wanted to do about it. My mind wandered to lipton’s onion soup in sour cream dip, that was at every party in the 70’s and 80’s when I was growing up.
I haven’t really had any in 15 years or so, but it stuck in my brain. and When I was walking out of an early morning trip to ACE, I noticed the Rite-aid next door, and made my move. One box Lipton’s onion soup packets, one tub sour cream, one bag ruffles.
The only problem is that it isn’t any good. By the time I added I added enough mix to taste something oniony it was too salty to eat. Did the bean counters in charge of packet soup manufacture deviate from the sanctified recipe, or did my tastes just change?
last year I had the rude awakening that lil weinies in hunt’s barbecue sauce over sterno isn’t the food of the gods either. At leastmicrowaved canned chilli duped in melted Velveeta is still as awesome as always.
I think they did change the recipe. I hate the stuff but I have a recipe with the note to add granulated/dried onion flakes and make it the night before.
I’m no gourmet - and Lipton onion dip has been a favorite of mine for a long time. It isn’t exactly the same, but the part I had to give up was Ruffles. When I was a kid I would protest vehemently store brand potato chips, only Ruffles would do.
Somewhere along the way they became way too salty. I now prefer Wavy Lays, or Herr’s rippled chips.
And making the dip well in advance does significantly improve the flavor.
I just mixed some up for the party later–the amount of sour cream in the tub was 75 ml less than what the recipe called for, so the dip is definitely saltier than it should be. Stupid hidden inflation…
What you need to do is take you some fingerling potatoes, halve them, toss them with some olive oil and that package of onion soup mix, and roast them until tasty. That’s some good eatin’ there.
Mmm, that does sound good. Have I got time to get to the store?
I’m another one of the “only real Ruffles will do” contingent, and I agree that Ruffles do seem to have gotten saltier than they used to be. And yeah, the dip has to steep for a while, like leftover lasagna.
We make it in lowfat sour cream or even yogurt sometimes to make it a big healthier. We also buy reduced sodium Lay’s; regular Lay’s are really, really salty.
I’m getting to the point I’m thinking of brushing off each potato chip with a toothbrush or something, to get the excess salt off. Why do they keep heaping on the salt in stuff?? People are getting older, too much salt is bad, and things just stay the same. If you complain to the company, all you ever get is “that’s what the people want”.
Huh, I thought Onion soup dip was a purely Kiwi thing.
We use a tin of reduced cream (thicker than sour cream, and less tang), and Maggi Onion soup with a bit of vinegar/lemon juice.
It is the one downside of living in the UK - we can get the reduced cream, but no-one sells powdered onion soup. We have to get it from the Kiwi shop at an inflated price or wait for a kind traveller from the old country
I wonder if I can find some Liptons Onion Soup for a test (in the UK, Liptons is a brand of tea). But I just see that Liptons is Canadian, and a sub-brand of Knorr - they only do stock cubes here. Oh well.
I used to love deviled ham when I was younger. I do believe that they’ve changed the recipe, as it seems to be a lot spicier. It also feels like it’s got filler, such as textured vegetable protein, but that’s not listed as an ingredient.
When you were growing up you didn’t make the dip, right? It was brought over? Well, then, it was brought over by guests who made it in advance (probably that morning or even the night before) and that gave the flavors a chance to mellow.
Letting the onion dip ripen a bit will let the flavors develop nicely. The stuff is in powdered form, after all, and the powder won’t dissolve instantly.
I decided to make mini French Dip sandwiches for the Superbowl. Same experience - the recipe called for a packet of Knorr’s French Onion Soup Mix, and it turned the meat inedibly salty. I wasted a three pound roast. Tossed it all out.
I did a double take as well. Have Maggi and Nestle been lying to us all these years?
Nah, that’s French onion, it’ll taste too ‘burnt’. The onion soup we use is a lot lighter in flavour and colour. Does anyone in the UK sell some kind of powdered onion stock?
We used to make “Hobos” for dinner on a campfire. They were basically: cubed potatoes, sliced onions, carrots and ground beef wrapped up in a few layers of tinfoil with a big scoop of cream of mushroom soup and a healthy sprinkle of Lipton’s Onion Soup. You would set them in the coals and they would cook away for an hour boiling in their own juices. The best part for us kids was that they were personalized individual serving. That’s my memory of onion soup.
By the time I added I added enough mix to taste something oniony it was too salty to eat. Did the bean counters in charge of packet soup manufacture deviate from the sanctified recipe, or did my tastes just change?
