Girlfriends and Blossoms (a recipe)

I am not good at making friends with girls. Never have been.

(this photo will become relevant, I promise.)

I don’t know why. I’ve had a couple of close girlfriends in my life, but never taken a girls trip or had a girls night out, outside of roller derby.

(this is all with the obvious exception of roller derby…though I tend to not attend events or parties because I am socially awkward and surprisingly shy.)

Then I met a bunch of people I can’t talk about. (first rule of this club is you don’t talk about the club. Wait. Oops.)

These ladies are amazing. We have an online discussion group which I assume was originally set up to discuss when meetings are and other serious group-related topics.

But we are not serious enough for that sort of nonsense. The online board has turned into a support group. A place where you can say “holy crap, my husband is a moron” and have three women respond “let’s go get margaritas and wear tiaras tomorrow night” within ten minutes. A group where discussions start out innocently enough and end up seriously discussing why women would use vodka soaked tampons.

Our club is full though. You can’t join. (I have to say that disclaimer or they’ll kick me out.)

So I’ve been a “member” of this group for quite some time (about a year, apparently), but I had yet to make it to a meeting. I was afraid I wouldn’t be able to live up to the awesome and would spend the majority of the time hiding in the corner, nursing a cocktail.

But I went last week. And they were awesome. And I only hid in the corner twice. And i did have a cocktail and some chocolate and some amazeballs dip I made. There may be hope for me to make friends with girls (or WOMEN, excuse me) yet.

So, about the dip.

I had some chive blossoms left over after making chive blossom vinegar (Cupcake Rehab sent me on that quest, and me and my highlighter-pink vinegar are not disappointed) and was fully intending to make egg salad with it (another Cupcake Rehab suggestion) and didn’t. I ate the eggs instead.

So I needed to make something to eat for this meeting I was going to. And since my “love language” is food (we will talk more about that in another post), I had to make something GOOD.

I ended up with this awesome pale pink dip that is delicate, delicious and not quite as oniony as straight onion dip.

And Chuck helped.

Fancypants Chive Blossom Dip

Ingredients!

**12-15 chive blossoms, left over after making vinegar (trust me, take the time to make the vinegar. You won’t be sorry when you add it to potato salad.)

**3/4 cup of sour cream

**1/3 cup of mayo (I used the olive oil kind, miracle whip would work too I guess.)

**1/2 tsp garlic powder

**white pepper

Ignore the olive oil in that photo. I was going to sauté the blossoms, but they ended up mush and gross when I tried that.

Also, you want to make this dip a few hours ahead of time so you can let the flavors make friends and mellow out a bit.

Yes, “make friends” is a culinary term.

Directions!

1. Pat the blossoms dry, and remove stems. Chop finely.

2. Add sour cream and mayo to bowl, use fork to mix together vigorously. (it gets fluffier the more you mix it.)

3. Fold chive blossoms into the dip. Taste.

4. Add a couple of shakes of white pepper and mix gently (if you use black, it looks like bugs. Trust me on this one.)

5. Add a LITTLE garlic powder and mix, then taste. You don’t want a super overwhelming garlic taste to start out with. You want just shy of perfect, because it’s going to intensify in the fridge.

An important cooking/baking/anything tip: you can always add more spice to things. You can’t take spice out.

6. Cover with plastic wrap and let it chill in the fridge for 2-3 hours.

I served it with ruffly chips from Trader Joe’s, you can serve it with whatever you want.

Enjoy!