I love Onions in any recipe. I have an entire cookbook dedicated to Onions.
Here's one more great Onion Dip.
Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 2 quart casserole dish, seasoned with a vegetable non stick spray. (I use a Terra Cotta Clay Bram) There's a photograph of it at the end of this page.
Hot Onion Dip:
2 - 8oz. packages of Cream Cheese, room temperature
1 package of Boursin Cheese or Goat Cheese, softened
1 1/2 C Sweet Vidalia Onions, diced.
1/4 C shredded Gruyere Cheese
An assortment of crackers for serving.
In a large Mixing Bowl, and an electric hand mixer.
Blend all ingredients well.
Spoon into the casserole dish.
Bake for 45 minutes.
Serve warm with crackers.
Enjoy!
Peace in the Kitchen!
This does not need an introduction. I love dips!
If you haven't made my Tex-Mex Corn Dips, be sure to search them on the blog. They're still our favorite dips to take to an event or to serve to the family. Check out the list at the bottom of this page for all of the dips you can search on the blog.
This dip is very easy and delicious.
Baked Onion Dip:
2 C chopped Vidalia Onions
2 C Mayonnaise
2 C grated Parmesan Cheese or Swiss Cheese
Preheat the oven to 350 degrees.
Mix the ingredients together in a medium bowl.
Prepare a 2 quart baking dish with a non stick vegetable spray.
Pour the mixture in the dish and bake for 45 minutes.
The top should be slightly browned.
Serve hot with a variety of crackers, pita chips, bagel chips........ etc!
I posted other recipes for Roasted Red Pepper and Eggplant Dip and another Red Pepper Dip made with fresh Peppers, which I really like. I'll repost them at the end of this one. This is my favorite Roasted Red Pepper Dip without the addition of Eggplant.
Traditionally I would serve this with Pita Chips or on Toasted Slices of French Baguette Bread. However, I'm eating healthier now so I serve this with fresh vegetables ( Celery, Bell Peppers, Broccoli, Cauliflower , Cucumber Slices, etc.)
This version is easy to make and packed with spices for a great flavor.
You'll need a Food Processor.
1 - (15oz.) Can of Garbanzo Beans
1 - (4oz.) Jar of Roasted Red Peppers, drained
3 TBS Tahini
1 Garlic Clove, minces
1/2 tsp Chile Pepper
1/4 tsp Salt
Combine all ingredients in a Food Processor.
Pulse until smooth, scraping the sides of the bowl as needed.
Refrigerate before serving.
Enjoy!
Peace in the Kitchen!
Red Pepper Dip:
I'm fascinated with red peppers right now. I've been searching for good dips. Here's one that I like. It's flavorful, it goes together quickly, it has few ingredients and I usually have all of the ingredients on hand except the peppers.
2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper
Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.
Serve with chips or toasted sliced of baguette bread.
Enjoy!
Peace in the Kitchen!
Here's the other dips available on the blog:
Christmas Queso
Baked Artichoke Dip
Vegetable Dip
Artichoke - Spinach Dip
Roasted Red Pepper and Eggplant Dip
Red Pepper Dip
Queso Fundido (recipe to follow)
Ranch Vegetable Dip
Knorr Spinach Dip
Another Texas Bean - Cheese - Chiles - and Other Stuff Dip
Rosemary Baked Cheese (recipe to follow)
Beer Mustard Dipping Sauce
Tex - Mex Bean Dip (Vegetarian Version)
Cheesy Jalapeno Popper Dip from Wisconsin Cheese
Fry Sauce
I posted other recipes for Roasted Red Pepper and Eggplant Dip and another Red Pepper Dip made with fresh Peppers, which I really like. I'll repost them at the end of this one. This is my favorite Roasted Red Pepper Dip without the addition of Eggplant.
Traditionally I would serve this with Pita Chips or on Toasted Slices of French Baguette Bread. However, I'm eating healthier now so I serve this with fresh vegetables ( Celery, Bell Peppers, Broccoli, Cauliflower , Cucumber Slices, etc.)
This version is easy to make and packed with spices for a great flavor.
You'll need a Food Processor.
1 - (15oz.) Can of Garbanzo Beans
1 - (4oz.) Jar of Roasted Red Peppers, drained
3 TBS Tahini
1 Garlic Clove, minces
1/2 tsp Chile Pepper
1/4 tsp Salt
Combine all ingredients in a Food Processor.
Pulse until smooth, scraping the sides of the bowl as needed.
Refrigerate before serving.
Enjoy!
Peace in the Kitchen!
I've been looking for a good Roasted Red Pepper Dip.
I haven't had much success finding something that impresses me.
I decided to create my own, based on several that I researched, here's what I came up with.
Roasted Red Pepper and Eggplant Dip:
Roasted Red Pepper and Eggplant Dip:
3 medium eggplants, cut in half long ways
4 cloves of garlic, sliced
3 TBS olive oil, divided
1 C Roasted Red Peppers, (you can purchase them in a jar)
1 TBS chopped fresh oregano
2 TBS lemon juice
salt and pepper to taste
Arrange the eggplant, cut side up on a baking sheet pan
Make slits in the eggplant and insert pieces of garlic
Drizzle the eggplant with 2 TBS of olive oil
sprinkle with salt
Bake at 400 degrees for 1 hour
Remove the eggplant from the oven , cool completely, scoop out the interior and add to a food processor.
Add:
red pepper
oregano
1 TBS olive oil
lemon juice
salt and pepper
Puree until smooth.
Serve with pita chips, toasted baguette slices...... etc!
Enjoy!
Peace in the Kitchen!
I'm fascinated with red peppers right now. I've been searching for good dips. Here's one that I like. It's flavorful, it goes together quickly, it has few ingredients and I usually have all of the ingredients on hand except the peppers.
2 red peppers, cut in half and seeded
3/4 C cream cheese, softened.
1 C sour cream
1/4 tsp salt
1/4 tsp paprika
1/8 tsp cayenne pepper
Put the peppers, cut side down in a covered microwavable dish.
Microwave the peppers for 8 - 10 minutes, they should be tender.
Remove them to a bowl of ice water and remove the skin.
Place everything in a food processor and puree until smooth.
Chill completely.
Serve with chips or toasted sliced of baguette bread.
Enjoy!
Peace in the Kitchen!
Here's the other dips available on the blog:
Christmas Queso
Baked Artichoke Dip
Vegetable Dip
Artichoke - Spinach Dip
Roasted Red Pepper and Eggplant Dip
Red Pepper Dip
Queso Fundido (recipe to follow)
Ranch Vegetable Dip
Knorr Spinach Dip
Another Texas Bean - Cheese - Chiles - and Other Stuff Dip
Rosemary Baked Cheese (recipe to follow)
Beer Mustard Dipping Sauce
Tex - Mex Bean Dip (Vegetarian Version)
Cheesy Jalapeno Popper Dip from Wisconsin Cheese
Fry Sauce
Enjoy!
Peace in the Kitchen!
Rosemary Baked Cheese:
This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.
Preheat the oven to 375 degrees.
1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper
Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl
Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese
Serve warm as a dip with the breads mentioned above.
(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)
Enjoy!
Peace in the Kitchen!
Rosemary Baked Cheese:
This is baked and served with Toasted Baguette Slices, Breadsticks or Chunks of Artisan Bread.
Preheat the oven to 375 degrees.
1 large clove of Garlic, halved
3 C Shredded Mozzarella Cheese
1 C Shredded Fontina Cheese
1/2 C Grated Parmesan
2 tsp Fresh Rosemary, chopped
1/8 tsp Salt
1/8 tsp Pepper
Rub the inside of 2 Mini Cast Iron Servers with the Garlic
Gently mix the remaining ingredients in a bowl
Divide the ingredients evenly between the pans
Place the Pans on a baking sheet
Bake about 8 minutes, until the cheese
Serve warm as a dip with the breads mentioned above.
(The red cast iron dish is 6" long and the grey Calphalon pot is 4.5" across)
Enjoy!
Peace in the Kitchen!
I experienced Queso Fundido for the first time while on a Scuba Diving trip to Mexico.
It is a traditional Mexican dish often compared to Fondue.
It's baked in a shallow Terra Cotta heat proof baking dish and traditionally served with Corn Tortillas. Texans have adapted the recipe and serve it as a dip with Tortilla Chips.
It can also be topped with Rum, Brandy or Tequila and flambeed. This is how I first had it in Mexico and I recommend it flambeed if serving at a party. The guests will be impressed with the presentation.
I make it vegetarian with Soyrizo, but it's made in Mexico with Chorizo Sausage.
Queso Fundido:
Vegetable Spray
2 TBS Vegetable Oil
6 oz. of Soyrizo or Chorizo Sausage, casing removed
1/4 C finely diced onion
2 cloves of Garlic, minced
1 small can ( 1.25 oz) diced Green Chiles, un-drained
2 C Queso Quesadilla or Oaxaca( Asadero ) Cheese. Not Cheddar! It should be a White Mexican Cheese.
Corn Tortillas or Tortilla Chips
Spray a shallow ( Terra Cotta, if you have one) baking dish with a vegetable spray
Heat oil in a saute pan and cook the sausage until almost crispy, well done
Remove the sausage to a bowl and set aside
Add onion and garlic to the saute pan and cook for 5 minutes
Return the Sausage to the pan with the Onion and Garlic and mix well
Add the Green Chiles and stir.
Place 1/2 of the Cheese in the baking dish and top with 1/2 of the Sausage
Repeat with remaining Cheese and Sausage
Bake at 425 degrees for 20-30 minutes
Stir well before serving
Optional to Flambe as directed above.
Serve on 6" Corn Tortillas or dipped with Tortilla Chips.
Enjoy!
Peace in the Kitchen!
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| This is the dish that I bake mine in. It's called a Bram. It's a Terra Cotta, clay baking dish. I can double the recipe when I make it in this Bram. |
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