Robby Lozano; Culinary Artist: Julian Hensarling; Prop Artisan: Josh Hoggle
While the contemporary South might not immediately conjure images of food within department store walls, that wasn’t always the reality. During the halcyon era of retail, shoppers were often treated to the convenience of dining within these grand emporiums. A prime example is the delectable dip that originated in the Dallas-based Neiman Marcus’ kitchen, where it was served in their renowned cafés alongside lunch, tea, and a variety of tempting snacks.
Though the dip is no longer listed on their current menu, enthusiasts can still savor this timeless treat, thanks to a recipe meticulously crafted by Helen Corbitt. This delightful appetizer has many appealing aspects, and here are several tips to enhance the taste, reduce preparation time, and explore new ways to relish this dip.
For those with a tight schedule but a hankering for this dip, there are several time-saving techniques. In a bind, forgo the homemade bacon and opt for pre-cooked bacon that can be microwaved and chopped. Opting for shredded cheese may be ideal, but Tillamook’s “Farmstyle Shreds” make a satisfying, rich stand-in.
For an extra touch of sophistication, splurge on the highest-quality bacon available. Whether it’s Wright’s or the artisanal charm of Benton’s, the intensified smokiness and meatiness will elevate the dip significantly. If you’re smitten with the allure of smoke, consider swapping toasted almonds for smoked ones to heighten the experience.
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This dip is sure to be the highlight of your tailgate, potluck, or any festive gathering. There are, however, multiple ways to indulge in it. Spread it between slices of brioche, remove the crusts, and you’ll have a delightful array of miniature tea sandwiches. Alternatively, scoop the dip into halved sweet peppers for a quick, non-spicy twist on a classic “jalapeño” popper.
