Summer Dip Party!

Dip dip hooray! When in doubt, dip it out! Did I mention, I'm feeling dip-erific?!

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Recipes for my Summer Dip Party!

Brian’s Classics: Onion Dip, Roquefort Dip, and Pimento Cheese

WGN 9 Lunchbreak

June 4, 2025

12:35 pm

Tune in to all the action right here!

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From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!

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I am pleased to present perhaps the three most often made and served recipes in my best-selling cookbook. My onion dip is a huge fan favorite from coast to coast, as is my unique and original pimento cheese, and I have friends who would simply refuse to come to my house in New Orleans if my Roquefort dip wasn’t on the cocktail appetizer menu.

The beauty of all three recipes: I’ve taken a familiar flavor profile and simplified it — and, I’m told, improved it.

Not included in my onion dip is the ever-present Lipton’s Onion Soup Mix, with its sky-high salt content, sulfite preservatives, and chalky-tasting cornstarch. Fun for some, but I like to avoid! I instead include sliced scallions and parsley for a fresh take that enhances but still reminds you of the celebrated “California Dip” experience. My home cooks all seem to agree. When I post I’m making a batch on social media, I frequently get: “I’m planning on making that tonight too!”

My pimento cheese is unorthodox because it omits cream cheese. I’m not alone in making that wise move, because it improves the prep time, and freeze-ability too, if you’re making a double batch for your next party. The essential ingredients I add however that make my guests really go “wow!” are tart pickle relish and a bit of minced jalapeño.

And, first, and certainly not least! my Roquefort dip will really set your tastebuds a' spinnin’. Bright and crunchy cornichons (French gherkins) happen to be a perfect match for the bold, piquant, complex, yet VERY agreeable profile of this irresistible, extraordinary dip.

Plateau de Relish Maison with Trempette au Roquefort

Good for a party of 12

In my research on Thanksgiving and other event menus from the two past centuries I've encountered frequent starter relish courses of stuffed celery, olives, pickles, almonds. I had the idea of a sort of chic plateau (tray) with a luscious blue cheese dip as a "new" tradition to start off the big meal. It has proven to be a big hit at every type of party!

8 ounces blue cheese

8 ounces cream cheese

1/2 cup mayonnaise

1 clove garlic, minced

2 tablespoons red wine vinegar

2 teaspoons sugar

couple dashes hot sauce

2 tablespoons finely chopped parsley

Crudités, olives, nuts, cornichons

In a medium-sized bowl, using a large spoon, combine all ingredients thoroughly, but don't purée. The dip should still be chunky.

Refrigerate, covered, for at least 3 hours before serving, preferably overnight. Serve, using your most breathtaking platter or snack set, with vegetable crudités: carrot and celery sticks, colorful sliced bell peppers, radishes, pimento-stuffed olives.

Cornichons (French gherkins) are especially delicious with this dip! Throw in some salted or smoked almonds for extra credit.

Pimento Cheese Saint Peter

Makes 24 servings

This southern American party classic gets a kick from dill pickle and the heat of a little jalapeño. Named for the street of my former apartment in the French Quarter, in which Tennessee Williams wrote "A Streetcar Named Desire."

1/2 cup kosher dill pickles

2 tablespoons pickled jalapeño peppers, drained

16 ounces extra sharp Cracker Barrel cheddar, shredded with grater or food processor

1/2 cup Parmesan cheese, shredded

1/2 cup mayonnaise

2 jars (4 ounces) diced pimentos, drained

1 heaping tablespoon dehydrated Cajun or Creole Trinity seasoning (celery, bell pepper, onion)

1 teaspoon coarsely ground fresh pepper

In food processor, add pickles, jalapeños, pulse till chopped fine. To large bowl, add cheddar, Parmesan, mayo, pickles, jalapeños, pimentos, dehydrated trinity, pepper. Thoroughly combine with wooden spoon.

Chill covered for 6 hours, or overnight, before serving with bell pepper, celery sticks, carrots, and crackers. Makes enough for two 12-person parties!

The Line Forms Right Here Onion Dip

Makes enough for a 16 person party

This recipe uses instant and powdered spice products for convenience and flavor. And you know what? They work! Right by this dip will be the place to be at your next party, so make room . . .

8 ounces sour cream

1/4 cup mayonnaise

1 heaping tablespoon instant diced, or dried minced onion

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1 tablespoon dried parsley (or fresh)

2 large or 3 smaller scallions, thinly sliced white and green parts, save some of the green for garnish

Couple dashes hot sauce

Mix it all up, chill for a few hours or overnight, then serve garnished with sliced green scallions. Present with ruffle chips - the kind that have ridges!

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And for more tips on these three popular recipes, watch the June 4 Chicago segment right here!