Caramelized Onion Dip

French Onion Dip is one of my favorite dips.  I could eat it almost every day.  I like the full fat stuff too, not the Lite.  So it is very rare treat for me.  My husband and son on the other hand like the Lite stuff, and eat it with pretzels quite often.  A couple years ago I saw a recipe for caramelized onion dip that was warm and had a crispy bread crumb topping.  I made it a couple times, and it was very good.  But not quite what I was looking for.  So recently I decided to try again. 

This one is over the top delicious, in my opinion.  I took it to a party, and it got rave reviews by all.  It makes a lot, so good thing it is good the next couple days too!  This version is cold, which is how I think dip should be. 


Caramlized Onion Dip
Adapated from The Barefoot Contessa
Printable Recipe

3 large sweet onions (yellow or white)
3 Tbls butter
3 Tbls olive oil
1 tsp salt
1/2 tsp black pepper
8 oz cream cheese, softened
1 cup sour cream
1 cup mayo

Slice all of the onions very thin.  Heat the butter and oil in a large pan over medium heat.  Add the onions, salt and pepper.  Saute for 10 minues.  Reduce heat to medium low, and continue cooking for about 20 minutes.  You want the onions to get soft and caramel in color.  You don't want them browned from too high of a temp.  Once cooked, allow to cool slightly. 

In bowl of an electric mixer combine cream cheese, sour cream and mayo.  Beat until smooth.  Add in the onions and mix until well combined.  Serve immediately or chill to serve later.  Works well with potato chips, and pita chips are my favorite dipper with this!

Big News and Some Dip

A couple things to take care of before I get to this yummy dip. I drew for the Peeler Giveaway.  Random.or came up with #39, Carolyn of All Day I Dream About Food was the lucky winner. Carolyn, I need your address so I can get them in the mail to you!

The other big thing happening around here is we are moving!! We are packing up our stuff and headed west to Fort Collins Colorado! My husband lived there for a summer in college, and we both loved it. We have been there almost every year since. A good opportunity came about this summer, and we just couldn't turn it down. We are very excited about this adventure, but nervous about all that is to come as well. We have only ever lived 3 hours from our family, and now will be almost 1000 miles. Big change! It will be great though, we love the mountains, love hiking, and love Colorado!  So if you were wondering why I was have been complaining about being crazy busy lately, now you know what I have been up to.  We just listed our house, so that is a HUGE amount of work. 

Ok, now onto what you came here for. The FOOD!! I made this Spinach Artichoke Dip for a party recently, and it was a huge hit! I had to snag a little bit to take home with me, so I could snap some pics. I think I got some dirty looks as I was sneaking my little bowl away.

Spinach Artichoke Dip
Adapted from Food Network
Printable Recipe

1 package Frozen Creamed Spinach, cooked as directions on package
1 small jar artichoke hearts, chopped
8 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder

Place cooked spinach in a bowl.  Add in all the other ingredients, and stir until well blended.  Best served warm.  You can place in a small crock pot on warm or low for a party.. 

Guacamole

I have loved guacamole as long as I can remember.  We always had Mexican food on Sunday when I was growing up, and guacamole was usually on the menu.  So when I met my husband and he said he didn’t like it, I was shocked.  We made him try it, and he liked it!!  Turns out, I think he had only ever had the stuff in restaurants, which in my experience is notoriously BAD!  Over the years, he has grown to love it as much as I do, I think.  Now if we could only get our son on board. 

This is the recipe I grew up with, and I still make.  Lately if I have lime on hand I have been squirting some in, but that is a very new addition.  I have tried with cilantro and jalapeno’s and all sorts of other recipes, but I always come back to this.  And really, I get rave reviews on this one – so why change! 

Guacamole

Printable Recipe

2 Avocados

3 Tbls onion, chopped

1 small tomato, chopped

½ tsp chili powder

½ tsp paprika

¼ tsp salt

1/8 tsp pepper

Lime juice (optional)

Halve the avocados, and remove the pits.  Using a fork mash the avocado.  

I have never measured anything with this recipe, so it is all estimates.  Play around with it how you like it.  Start small, and add more.  This is what is looks like once I put my seasonings on before I mix it all together.  

I squeeze the lime on at the end, if I put it on.  It is supposed to help it not turn brown. I just read in a magazine though that you are supposed to run your avocado (after it is cut in half, I believe), under super cold water, and that works too.  The article said there was no real reason why this worked, it just worked. 

If you want to get fancy you can put it in a bowl, and serve with chips.  Or you can just eat off the plate!  Whatever works for you.