This is for all of my Muskogee friends and family that grew up like me thinking all Mexican Restaurants were supposed to have a white dip. The glorious white dip must have been a sister to the red dip with a hefty amount of salty chip relatives to accompany. The first time I ate at a Mexican Restaurant outside of Muskogee, I was so confused by the lack of white dip. Here is a recipe that strongly favors the dip. It is kicked up with jalapeños and lightened with a little Greek yogurt because the thought of dipping chips into straight mayonnaise seems so wrong in many ways. Don’t worry, you won’t miss it.
Almost Hamlin’s White Dip
By: Bekie A
2/3 cup of Faga 2% Greek yogurt or 0% will work too
2/3 Cup of mayo
1-2 Tbsp of bleu cheese (how strong do you want it)
2 Tbsp feta
1 Tbsp of relish
1 Tbsp of diced pickled jalapeños
2 Tbsp of diced black olives
1-2 tsp of garlic salt
1 tsp of onion powder
Salt & pepper
Pinch of sugar
1/2 tsp of vinegar
2-3 Tbsp of milk
Combine the mayo and Greek yogurt first. Add in vinegar. Stir baby stir. Add in remaining ingredients. Garnish with cilantro and paprika. The flavor will build in the refrigerator as it sits.
Warning: if you are not a former Muskogeean, you may not get it. But try it anyway.