They’re Back!
Maybe they never left. Perhaps it was short sightedness that caused me to overlook the omnipotence of THE DIP.
Last summer, our family spent the latter half of July in Little Compton, Rhode Island. We packed up our whites and reds, along with everything else necessary for a summer sojourn, and headed for the beach.
The first evening, our friends who had summered there for ages told us to bring a couple of bottles down to the beach to watch the sunset. So we packed a couple of magnums of Pinot Blanc, along with some fine local cheddar and joined in. At first it seemed we were premature with our libations. Others were at the beach, but there was nary a bottle or glass in sight. It seemed that the tradition was to take a dip before sunset, towel off and then imbibe. So we sat and watched the various groups bobbing in the swells or swimming around the great rock and waited.
After about an hour, when the sun was halfway to the horizon, people started to appear on the beach with bowls of dip, chips, and crackers. Bowl after bowl arrived borne in the hands of handsomely dressed men, women and children. I was amazed. It was a Dip Happening. There were cheese dips, spinach dips, hummus dips, all kinds of dips. I was dipless, but I had an ace in my pocket… the perfect wine for this plethora of dips—Pinot Blanc. The citrus and floral notes of the wine held court with the many flavored dips. It met them head on and joined them in a wonderful mouth dance. After that evening I went to bed dreaming of the dips I could create to contribute to this time-honored tradition, smiling with satisfaction that the wine was taken care of.
Until the next wine…— Maria
P.S. I couldn’t resist throwing in the cracker recipe. They are divine on a Chip-n-Dip tray or with your favorite cheese.
EAT: Herbed Cucumber Dip
EAT: Smoky Lemony Chickpea Dip
EAT: Caramelized Two Onion Dip with Nigella Seeds
EAT: RSV Farmstead Cheddar & Nigella Seed Crackers

They’re Back!

Maybe they never left. Perhaps it was short sightedness that caused me to overlook the omnipotence of THE DIP.

Last summer, our family spent the latter half of July in Little Compton, Rhode Island. We packed up our whites and reds, along with everything else necessary for a summer sojourn, and headed for the beach.

The first evening, our friends who had summered there for ages told us to bring a couple of bottles down to the beach to watch the sunset. So we packed a couple of magnums of Pinot Blanc, along with some fine local cheddar and joined in. At first it seemed we were premature with our libations. Others were at the beach, but there was nary a bottle or glass in sight. It seemed that the tradition was to take a dip before sunset, towel off and then imbibe. So we sat and watched the various groups bobbing in the swells or swimming around the great rock and waited.

After about an hour, when the sun was halfway to the horizon, people started to appear on the beach with bowls of dip, chips, and crackers. Bowl after bowl arrived borne in the hands of handsomely dressed men, women and children. I was amazed. It was a Dip Happening. There were cheese dips, spinach dips, hummus dips, all kinds of dips. I was dipless, but I had an ace in my pocket… the perfect wine for this plethora of dips—Pinot Blanc. The citrus and floral notes of the wine held court with the many flavored dips. It met them head on and joined them in a wonderful mouth dance. After that evening I went to bed dreaming of the dips I could create to contribute to this time-honored tradition, smiling with satisfaction that the wine was taken care of.

Until the next wine…
— Maria

P.S. I couldn’t resist throwing in the cracker recipe. They are divine on a Chip-n-Dip tray or with your favorite cheese.

EAT: Herbed Cucumber Dip

EAT: Smoky Lemony Chickpea Dip

EAT: Caramelized Two Onion Dip with Nigella Seeds

EAT: RSV Farmstead Cheddar & Nigella Seed Crackers

1 Notes

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