This is a post about food. dealwithit.jpg
I have a small holiday dip sampler sitting in my kitchen, containing perhaps the strangest variety of semiliquids I’ve seen in a while. I’ve had them since visiting my parents over the holidays, and while they’re not in any danger whatsoever of expiring, I’ve been trying (with no luck) to figure out what to do with them. You’d think this would be easy. “Dip stuff in them, Tam, obviously,” but these dips defy simple use.
One of them is fairly straightforward. It’s “Raspberry Honey Mustard Pretzel Dip”, which is pretty obvious as far as use-case. It’s still sealed, because I haven’t gone out to find pretzel sticks appropriate for dipping, but I’m still kind of side-eyeing the “raspberry” part of the experience. I’m not entirely sure where the association between “raspberry” and “mustard” came from, or if it even makes sense. I like both things, but I haven’t quite worked up the wherewithal to dip a finger in and taste it. Having now realized how silly that sounds, I’ve now opened the jar and, welp, it tastes unsurprisingly like raspberries and honey mustard. It’s going to take a particular kind of pretzel to make this work, and I’m now kind of glad I didn’t just pick up some random pretzels to try. It’s good, just… weird, especially with the mustard seeds and what look like bits of raspberry mixed in.
Also in the “good but weird” category is the Chocolate S’mores Dip. This one I have dipped a finger in to try at least once or twice or maybe a few times. It’s about the consistency of a thick aioli or warm Nutella, a bit too watery to spread on bread but a bit too thick to dip cookies in easily. I have no idea what is even supposed to be dipped in here, and the jar is not really helpful in this regard. It does taste a lot like s’mores, though, with a marshmallow and graham cracker hint alongside the chocolate. Having discussed this particular dip with Ashgar, I think he’s right and that while nothing I dip into it will be “appropriate”, pretty much whatever I dip into it is going to be delicious. Spoilers, I’m probably dipping pretzels in this.
The next weird jar is “Roasted Pineapple and Habanero Dip”, which seems to suggest that both things are roasted. I’m not really opposed to it, but it’s a bit strange. It’s about the consistency of the strawberry drizzle you get on some cheesecakes, making it fairly unsuitable for any kind of dipping whatsoever. It’s also way too sweet, cloying, and rich to be a sauce, though I entertained the idea of marinating some chicken in it until I tasted it. As an aside, I kind of love the combination of pineapple and hot peppers, so while I would otherwise write this off as a wasted jar, I’m going to find some use for it. Pretzels? Pretzels.
The last jar is labelled “Chocolate Caramel & Sea Salt Sauce”. I’m vaguely hoping there’s a missing comma in there, and while I’m used to salted caramel, I rarely see them separated. Also, this is apparently a “sauce”, not a “dip”, and since all of these jars are from the same company, I feel like I could use the differences between this one and the s’mores dip to figure out what they think the difference is. Opening the jar, it’s about the consistency of thick ganache or maybe wet fondant, so, much thicker than any of the contents of the other jars by far. It also tastes like the label suggests– chocolate caramels with some sea salt. It’s frankly pretty weird, and I’m not sure how to dip pretzels into it, so I might have to get creative.
It’s finals week, I’ve been writing almost the entire day, and I’ve just dropped a little more than six hundred and fifty words about jars in my kitchen and their contents, as well as my current odd pretzel craving. It might be time for bed.