This weekend, I'll be spending Labor Day at a friend's barbecue bash. She's already got the barbecue and its essential accoutrements entirely covered, so I've been racking my brain to come up with an appropriate contribution. I had no idea what that was going to be — until I had a lightbulb moment for the perfect pièce de résistance.Since I won't be spending the holiday with family, I figure I'll bring a bit of my family to the festivities. As a child, I hardly liked spicy food, but from the first time I watched my mother whip together this slightly cooling, slightly fiery cream dip, I was hooked. It's one part Southern, one part retro, and 10 parts addictive, whether served with Ruffles, saltines, or celery sticks. See the two-second recipe when you keep reading.
8 ounces cream cheese, softened Combine all ingredients together, stirring until fully incorporated. Makes 1 1/2 cups.
1/2 large tomato, diced
1 clove garlic, minced
1/3 onion, diced
1 tablespoon hot sauce, such as Frank's Red Hot, or more, to taste
1 tablespoon sweet paprika
Crinkle-cut potato chips, saltines, or vegetable sticks, for dipping
8 ounces cream cheese, softened
Combine all ingredients together, stirring until fully incorporated.
Makes 1 1/2 cups.