Potato chips and dip are one of my faves, too.
I know I’ve mentioned this repeatedly, but I wish I could find a blue cheese dip recipe like the ‘Roka’ - I think it was Kraft - that they sold in a blue tin in the 1960s or so.
I’ve tried the blue cheese spread in a jar that our supermarket has at Christmas time, and it just doesn’t have the same ‘tang’.
Maybe Vermont Stores could help you. They will develop old recipes from the 50s and 60s if people ask. I wanted them to bring back a NYC staple called Melo-Rolls. Up your nose with a Melo-Roll was a cat call when I was a kid. It’s an ice cream. I had no recipe, though.
Here’s a blond sangria from Milk Street that I served with appetizers two weeks ago:
1/4 white sugar
8 basil leaves
750 ml bottle of white vinho verde, chilled
2 large celery stalks, cut on the diagonal into 1-inch pieces
Two 2-inch cinnamon sticks
3 T orange juice, plus 1/2 orange, thinly sliced
2 T lemon juice, plus 1/2 lemon thinly sliced
1 peach or nectarine, halved, pitted and sliced
2 cups chilled seltzer or soda water
Put it in a large pitcher or punch bowl and chill.
The vinho verde is Portugese and is a light, somewhat sweet wine. It was fun hunting it down in Alabama but I found it and a great wine shop!
I only used 1 cinnamon stick (two is way too much!) and skipped the peaches because I thought it would muddy the drink.
People kept going back for more; it was very popular.