I have always kept the dip I had with my fish and chips in Aberdeen close to my heart. It is the best I have had in my entire life. Not exaggerating here! Since then, I have searched far and wide (in the Philippines) for that mouthwatering goodness. I did not realize I will find it in the humble home of a friend.
Before the hectic holiday rush began in December, my high school friends and I got together for an overdue dinner date. By overdue I mean we have not seen each other since my wedding day in 2013. What kind of friends are we?! LOL.
Being the type who do not enjoy loud music and crowded places, we all agreed to have our dinner date in our friend’s boyfriend’s house in Antipolo. Antipolo is a special place for all four of us, being where our alma mater–Assumption–sits and because this is where we first met as first graders, raved about Harry Potter and Lord of the Rings as six graders, talked secretly about our crushes as sophomores, and graduated proudly as young women with big dreams.
Going back to our dinner date. Our friend and her boyfriend took charge of our dinner. They prepared Ateneo’s infamous Pearl Harbor (is it still in Caf Up???), which is rice topped with beef cooked in Sukiyaki Sauce and sunnyside up egg.
As for our after-dinner snack, they prepared chips with eggplant dip paired with a bottle of Mule. Now, this one is the spotlight of the evening because oh. my. goodness. It is so good! Remember the dip in Aberdeen I mentioned? This does not taste the same, but it is on the same level of goodness–YUM!
I have been craving for the dip since that dinner. Good thing my friend’s boyfriend let me sit in while he made it. For a dip this good, it is pretty easy to make:
- Two (2) bulbs of Garlic
- Two (2) Eggplants
- One (1) bar of Cream Cheese
- One (1) full cup of Sour Cream
- Salt and Pepper
- Grill your eggplants until they’re soft enough to easily poke through the skin.
- While your eggplants are grilling, mince your garlic and cut your cream cheese into smaller cubes.
- Once your eggplants are ready, open ’em up and scrape the inside part off.
- Get the part you scraped off from the eggplants and put in a blender. Mix in the sour cream then blend. Add the cut up pieces of cream cheese, one at a time, to the blender. Keep blending until smooth.
- Finally, add small amounts of your minced garlic. Don’t add all your garlic at once! Too much garlic will make the dip too spicy and the garlic taste too strong. Add the minced garlic bit by bit until you get the taste you want.
- Sprinkle with salt and pepper to taste.
- Serve with Fish and Chips, Buffalo Wings or Spicy Chicken Wings. Enjoy!