You Might As Well Face It: You’re Addicted to Spices

I am addicted to buying spice and spice blends the way some people are addicted to shopping at Sephora, acquiring LuLaRoe items, or drinking coffee. Or whatever.

A huge section of my cupboard is dedicated to herbs and spices, from Adobo to Za’atar seasoning.

I buy so much that I had to write this post post four years ago. (UPDATE: Using hot spices to deter squirrels doesn’t work, in my experience and it’s kind of cruel anyway, as a commenter pointed out.)

But recently, I decided to try my hand at mixing my own blends, in an effort to create more cupboard space, not to mention being a more conscious consumer - and save money, too.

Around the holidays and on finger-food nights, we often have fresh vegetables and dip, or chips and dip. A few years back, I fell hard for a commercial chip-and-dip spice blend from my favorite spice purveyor, but discovered I could make my own at great savings.

Here’s the recipe;

  • 1/4 cup onion powder
  • 1/8 cup garlic powder
  • 1/4 cup minced onion
  • 1 teaspoon freeze-dried chives
  • 1 teaspoon dill
  • 1/2 teaspoon parsley
  • 1/4 teaspoon paprika
  • Dash pepper

Toss in a small jar and shake. That's all!

To make dip: Blend about a half tablespoon with a cup of sour cream (or half cream cheese and half sour cream) and allow to chill for at least an hour. Serves two.

I'm going to play around with it a bit, and maybe adjust the measurements. You should, too. I know some people are strict recipe followers. I am not.

If you decide to make this blend as a gif or in bulk, you can save more by buying spices that are priced at, say, $1 a bottle, usually at chain stores, drug stores or dollar stores.

Additions: Capers, fresh yellow or green onions, chopped walnuts, green or red peppers, olives. Very versatile.







Comments

Penny said…
Sounds like a great combination Mimi. I will have to follow your lead and come up with some other combinations. Happy New Year. Let's hope it is a better one.
M.D. Johns said…
Indeed!

Thanks for commenting, Penny. It’s bitter cold here? Let’s hope your Lake Lure kitchen is warmer!

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