Comments on: Farm to Table Spring Crudités with Confit Onion Dip http://www.amyglaze.com/farm-to-table-spring-crudites-with-confit-onion-dip/?utm_source=rss&utm_medium=rss&utm_campaign=farm-to-table-spring-crudites-with-confit-onion-dip 3-Michelin star kitchen stories and recipes! Join me on my cooking adventures from Paris to Pescadero and everywhere in between Fri, 18 Apr 2014 16:42:34 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: » Roasted Asparagus Dip with Spring Veggie Platter http://www.amyglaze.com/farm-to-table-spring-crudites-with-confit-onion-dip/#comment-12723 Fri, 18 Apr 2014 16:42:34 +0000 http://www.amyglaze.com/?p=5216#comment-12723 […] Shooters, Skinny Taste Spring Crudites, Simple Bites Spring Crudites, Amy Glaze Crudites Asian Style, Big Flavors from a Tiny Kitchen Crudite with Roasted Onion Dip, […]

]]> By: Het http://www.amyglaze.com/farm-to-table-spring-crudites-with-confit-onion-dip/#comment-12710 Thu, 17 Apr 2014 03:20:42 +0000 http://www.amyglaze.com/?p=5216#comment-12710 Just hearing the name “lipton onion soup mix” starts making my mouth water. They must put something very addictive in that little packet. I’m excited to try this. I agree that crudité platters need to revived, but like Wattacetti said, I think it really depends on where you live. Here in California we’re blessed with a competitive and creative organic produce industry that brings us interesting seasonal veggies and fruits. I can imagine that the carrot and celery stick platters get left untouched.

Very pretty… love what you did with the watermelon radish and the cabbage filled with dip! You’re SO creative!

]]> By: Ms. Glaze http://www.amyglaze.com/farm-to-table-spring-crudites-with-confit-onion-dip/#comment-12434 Tue, 18 Mar 2014 22:26:30 +0000 http://www.amyglaze.com/?p=5216#comment-12434 Jeff – Yes, you go right on ahead! Full force!!! I 100% condone that life choice! More power to ya! In fact, sometimes sour cream with some fresh herbs chopped in makes a great simple dip too without all the fuss. Btw, I love your site! You should put my foie gras black truffle burger on it lol! I had a lot of fun checking out all the different burgers.

Wattacetti – I feel terrible that we are having this gorgeous Spring (with very little water mind you) and our produce on the coast is stunning right now while the rest of the world seems to be frozen. I guess I’ll allow you to use carrots and celery or sub everything and just use bread. This dip tastes good on sourdough.

I actually still prefer the lipton flavor pack of onion soup mix for dip. I know that’s crazy and yes I did recreate it to the best of my ability without all those chemicals. But you know, sometimes what you grow up with becomes the bar for excellence. I don’t think you have Best Foods mayo in Canada but I still prefer that over homemade aioli. I know right?!?!? Crazy?? That SFO chowder is disgusting. Starchy gelatinous goo….

]]> By: Jeff @ Cheese-burger.net http://www.amyglaze.com/farm-to-table-spring-crudites-with-confit-onion-dip/#comment-12391 Fri, 14 Mar 2014 00:55:50 +0000 http://www.amyglaze.com/?p=5216#comment-12391 As a sour cream fan, I’m gonna be bold and use 8 cups of sour cream instead of splitting it with yogurt.

]]> By: wattacetti http://www.amyglaze.com/farm-to-table-spring-crudites-with-confit-onion-dip/#comment-12376 Tue, 11 Mar 2014 19:18:48 +0000 http://www.amyglaze.com/?p=5216#comment-12376 Wow! So pretty…

While I have plenty of sour cream and Normandy crème fraiche available, there is only one minor hurdle preventing me from attempting to recreate your crudité masterpiece right now, and that’s “any seasonal veggies that look beautiful”. There aren’t any 🙁

Very nice and definitely bada$$ for you to make your onion soup dip from scratch. My memories of this (and all recent experiences) is a pouch of Lipton and a tub of sour cream. And if it wasn’t in some sort of colored plastic or cut crystal bowl, it would have been in a hollowed-our round sourdough loaf like what they do at Pier 39 for tourists looking for that quintessential “SFO chowder experience”. Come to think of it, spinach dip came in that form too.

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