Cins Sweet Onion Sour Cream Cheese Dip Food

SOUR CREAM AND ONION DIP

Steps:

• Add the mayonnaise, sour cream, mustard, garlic powder, onion powder, black pepper, salt and chives to a bowl. Mix together, and then cover and chill until ready to serve.

VIDALIA SWEET ONION DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
• Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

SPRING ONION DIP

Steps:

• Place cream cheese, sour cream and dressing mix in food processor; set aside. Finely chop enough of the onions to measure 1 tsp.; reserve for garnish. Coarsely chop remaining onions. Add to food processor; process until well blended. Transfer to medium serving bowl; stir in cheese. Sprinkle with reserved onions. Cover.
• Refrigerate several hours or until chilled.
• Serve with the crackers.

CIN'S SWEET ONION & SOUR CREAM CHEESE-DIP

Steps:

• 1. Get all your ingredients together to make it easy on yourself...and "maybe" you won't leave anything out.
• 2. ooop's, see there I almost forgot one of my "main ingredients" anyway...here's the Sour Cream.
• 3. Place your cubed cream cheese in a microwave safe bowl and nuke until just soft...in 30 second intervals.
• 4. Add into the soft cream cheese: the diced onions, shredded cheddar & mozzarella. Also the sour cream and mayo. Just add everyone into the pot!!!!
• 5. Fold together well, making sure all ingredients are incorporated. Smooth level into a greased casserole dish, and then place the casserole dish in your preheated oven.
• 6. Bake for about 30 to 35 minutes, (I baked it 35), until it is bubbly and browned on top.
• 7. When finished baking, take out of the oven and plate to serve with tortilla chips, corn chips, potato chips OR your favorite crackers.
• 8. You are really going to enjoy the flavors in this dip...especially if you love onions & cheeses like we do =;D. BTW...next time I am thinking of using a bag of the 4-Cheese Mexican Blend of cheeses (instead of the cheddar) along with all the rest of these ingredients. CinStraw

BAKED ONION DIP I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2 quart baking dish with cooking spray.
• In a large mixing bowl, combine the mayonnaise, onions and cheese. Pour the mixture into the baking dish and bake for approximately 45 minutes, until the top is slightly brown. Serve hot with buttery, round crackers.

ONION DIP FROM SCRATCH

Steps:

• Using a mandoline or sharp knife, thinly slice the onions and place in a large pot. Sprinkle with the baking soda, salt, and dark brown sugar, and gently toss with tongs. Cover the pot and let the onions rest for 10 minutes.
• After 10 minutes, uncover the pot, and place over high heat. Drizzle in the olive oil and cook, stirring often, until the onions are reduced by 75 percent and are a light gold color. Reduce heat to medium and continue cooking for approximately 15 minutes, stirring often.
• Deglaze the pan with a few shakes of sherry vinegar and water. Reduce heat to low and continue stirring, scraping all the brown bits off the bottom of the pot. The onions should be dark golden brown and reduced to about 1 1/2 cups in volume. Remove from heat and let cool.
• Once cool, put 1/2 cup of the caramelized onions in a medium mixing bowl. Add the sour cream, mayonnaise, garlic powder, and white pepper, and stir to combine.
• Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving. Overnight would be even better.

BAKED SWEET ONION CHEDDAR DIP

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.

SOUR CREAM AND ONION DIP

Steps:

• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté onion and shallots with 1 teaspoon salt until lightly browned, about 2 minutes.
• Reduce heat to medium-low and continue to cook, covered, stirring frequently, until vegetables are golden brown, about 20 to 30 minutes more.
• Remove from heat and stir in 1/4 teaspoon pepper and 2 tablespoons water, or enough to loosen any brown bits stuck to the bottom of the skillet.
• Transfer onion mixture to a medium bowl, then stir in sour cream and remaining 2 tablespoons water. (If desired, thin to desired consistency with additional water.)
• Stir in most of the chives, sprinkling on the rest as a garnish.
• Serve at room temperature.

CREAM CHEESE DIP

Steps:

• In an electric mixer beat all ingredients together until smooth. Slice off top of peasant bread and hollow out the center. Use bread as a "bowl" for dip. Serve with bagel chips.

CREAMY SWEET ONIONS

Steps:

• Place the onions in a large bowl; set aside. In a small saucepan, combine the sugar, vinegar, water and salt. Bring to a boil; pour over onions. Cover and refrigerate overnight., Drain onions, discarding liquid. In a large bowl, combine the sour cream, mayonnaise, celery seed, salt and pepper. Add onions; toss to coat.

CREAMY ONION DIP

Steps:

• In a 3-qt. slow cooker, combine the onions, butter, wine, garlic and bay leaf. Cover and cook on high for 4-5 hours or until onions are tender and golden brown. , Discard bay leaf. Reduce heat to low; stir in the Gruyere cheese, cream cheese and sour cream. Cover and cook 1 hour longer or until cheese is melted. Serve warm with crackers or vegetables.

IRMA'S CREAM CHEESE GREEN ONION CHIP DIP

Steps:

• Put cream cheese in mixer bowl to soften.
• Clean and remove roots, then slice green onions thinly. Use all the white tips, most of the light green parts, and slice two or three using the dark green tops for some color. It should be 1/4-1/2 c of onion bits, to your taste. Set aside.
• Start beating cream cheese with mixer, adding milk slowly, until the mixture is smooth and creamy. You may need more or less milk to get the consistency you want.
• Add Bon Appetit using more or less, to your taste and/or any other spices or herbs you want to use.
• Add green onions and mix until they're evenly distributed. Taste and add more seasoning or more milk, as needed.
• If you add shrimp, do it last, so they don't get too broken up.
• Chill for 1-2 hrs or overnight to let the flavors blend-that never happens at our house, lol, but it does taste better the next day if you can wait!
• In a pinch, I have used regular onions, chopped fine. I have even used dehydrated onion flakes, soaked in the milk. This is a very versatile and forgiving recipe. Have fun with it!

GREEN ONION CREAM CHEESE DIP

Steps:

• 1. Allow Cream Cheese to soften add to a bowl. Cut up green Onion (Green Part) into small slices and put in bowl with cream cheese.
• 2. Mix together the cream cheese and green onions then add a pinch of salt and milk to soften until it has the texture of a soft dip and enjoy.

SIMPLY DELICIOUS CREAM CHEESE & ONION DIP

Steps:

• Mix softened cream cheese with mayonnaise, sour cream, garlic salt, and Worcestershire sauce.
• When completely blended, add chopped green onions.
• Refrigerate a minimum of 6 hours or overnight. Serve with potato chips or pretzels.