Rather than taste a cornucopia of strained peas and peaches at our January “Baby Food” program, we decided to look to the grown-up, trendy foodways of the 1950s and snack on the foods that pregnant mothers ate at cocktail parties during the period when commercial baby foods were coming into their own. In addition to vodka martinis, we enjoyed the embarrassingly addictive, ubiquitous onion dip, made convenient and popular in the 1950s by Lipton’s dehydrated onion soup mixed with sour cream (and served with ridged potato chips to stand up to the dip), deviled eggs, a pimento-flecked cheese ball with Ritz crackers, and, for the sophisticated, the chic ‘French garlic cheese,’ boursin, which, coincidentally, was developed in Normandy in 1957—at exactly the same time commercial baby food was gaining popularity. http://www.boursin.com/en_us/About-us/Boursin-R-History. It was France’s answer to the onion dip craze in the U.S. http://en.wikipedia.org/wiki/French_onion_dip
- 1 box Triscuit crackers (full-salt variety)
- 2 packages (5.2 oz each) Boursin garlic and fine herbs cheese spread
- 1 jar pimento-stuffed green olives
Spread each cracker with a approximately one teaspoon of boursin. Top with a pimento-stuffed olive.