Over the weekend, I made a cheddar broccoli chip dip that seriously broccked. Now I can’t stop picturing vegetables strumming tiny little guitars, tearing it up on a stage in some Hidden Valley. Refrigerator lightbulbs spelling out their name: The Stalking Heads. You know they have hits like “Burning Down the Greenhouse” and “This Must Be the Plate.”
This is absolutely the kind of dip you’d want to take and pass around at a Stalking Heads concert—provided it actually makes it to the concert in the first place. It’s easy to make and even easier to devour entirely in your driveway before you ever leave for the show. And no, I’m not speaking from experience or anything. Mostly because I ran out of Ruffles—and also because my mouth is currently full of the aforementioned dip. Even if I were speaking, I’d probably just be Speaking in Tongs.
Anyway, the recipe starts with a tub of sour cream. Yes, a tub. You can never have enough sour cream. Sour cream is so good, you might actually want to take a dip in it instead of making a dip. From there, you stir in a little mayo, a packet of cheddar broccoli soup mix, some chopped broccoli, and a generous amount of shredded cheddar cheese. Bake it at 350 for 20–30 minutes, until it’s bubbly—or until it starts softly singing “Take Me to the Steamer.”
Just don’t be like me and ruffle your girlfriend’s feathers by eating all the Ruffles. Next thing you know, your “Girlfriend Is Cheddar.” And while I’m sure she’s very supportive, it would look pretty weird showing up to a Stalking Heads concert with a wedge of cheese.
