Hot Onion Dip
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Dr_Pain I made myself a small bowl of it for quality control. Yep, it was pretty darn good.
zbigjeff said in Hot Onion Dip:
Dr_Pain I made myself a small bowl of it for quality control. Yep, it was pretty darn good.
“Quality Control” will be in my vocabulary as “I am doing an audit of my freezer” ROFL!!
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Boy howdy!
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Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
zbigjeff Gotta try this. That looks amazing.
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wdaly Thinking the dip was successful if an empty 4 quart vessel was any indication.
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Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
zbigjeff Great looking recipe, definitely on my will try list.
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Looks incredible
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After actually closely reading the amount of ingredients, that and absurd amount of cream cheese!!!
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After actually closely reading the amount of ingredients, that and absurd amount of cream cheese!!!
HerbcoFood Yes it is. It would not hurt to reduce it from 3 to 2 and not lose any of the effect. I used the full compliment because I knew it would reduce when it sat there on the table under heat for who knows how long. In addition, I made a double batch.
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Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
-
Hot Onion Dip (My version)
3-8 oz very soft cream cheese bars
1 cup high grade mayo like Hellman’s
1 cup sour cream
1.5-2 cups of diced sweet onion (2 medium sized)
1 cup caramelized onion (if you don’t have, it’s not necessary. But thought it would add more taste and had them onhand.)
2 cups of high level shredded parmesan (between 6-8 ozs) (set about an ounce to the side for a dusting on top before placing in oven.
1 cup of white shredded cheddar (about 4 ozs)
2 tablespoons of a hot sauce( I used Franks’s because it’s for a group)
2 tablespoons of Worcestershire
2 tablespoons of granulated garlic
3-4 teaspoons of freshly ground black pepper. If you like pepper, add more.Directions:
- Place all (except the parm that will be used for dusting) into a mixing bowl and thoroughly combine.
- Dump everything into a baking dish/crockpot insert or any oven proof vessel that will accept the quantity (probably 2 quart vessel) and then even it out.
- Dust the top with the reserved parm.
- Place into a 325-350 oven for around 35-60 mins. The mixture should be bubbly and darkened (mid-browned). The minutes of cooking may need to be adjusted due to the depth of your vessel. Note: You could place it in a 375-400 oven. But, you really have to watch it for “breaking the cheese”/force it to separate and that would not be good.
- Remove from oven and let rest for 5-10. Serve with any sturdy chip, sturdy vegetables, sliced apples or cucumber. I’m only using chips because it will be outside. Made a double batch that I cooked in a 4 quart crockpot insert.
- Non cooking time for one batch is about 15 mins (20 mins if sipping wine or cocktails during the process). Can be made up days ahead and then cooked just before serving.
zbigjeff … Yep Z, that’s another pound on the scale per dip… Awesome, Cheers
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I think you could dip wood chips in that dip and they would be delicious.
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