BAKED PITA CHIPS WITH CHARRED THREE ONION DIP
To me, there's nothing that says party like potato chips and dip. Take the typical chips and dip to a new level with smoky baked pita chips and my charred three onion dip. Better make a double batch!
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
- Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.
- Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.
ONION DIP FROM SCRATCH
Steps:
- In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. Mix the rest of the ingredients, and then add the cooled onions. Refrigerate and stir again before serving.
BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPPERONCINI
When great dips get together, it's magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.
Provided by Andy Baraghani
Categories Bon Appétit Dip Cheese Vegetarian Appetizer Cream Cheese Cheddar Monterey Jack Cheese Week
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8-10 minutes; season with salt. Let cool.
- Pulse cream cheese and mayonnaise in a food processor until smooth.
- Toss cornstarch, 3/4 cup cheddar, and 1/4 cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20-25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
EVERYTHING ONION DIP
This onion dip is made with everything onions and is everything you'd ever want in an onion dip. Yellow, red, and green onions join savory shallots, flavorful chives, and the key ingredient, dried onion, which makes it taste like the French onion dip of your childhood. You can serve this dip with anything and everything, but if you have to pick, serve it with some sturdy, top-shelf potato chips for any big game or party. And if you're lucky enough to have leftovers, it makes the best baked potato topping!
Provided by Chef John
Categories Dips and Spreads
Time 5h
Yield 24
Number Of Ingredients 13
Steps:
- Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
- Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
- Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
- Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.7 g, Cholesterol 11 mg, Fat 10.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 130.3 mg, Sugar 0.7 g
CREAMY THREE CHEESE AND ONION DIP
Got some cheese and onion dip fans? With two cups of onions and three kinds of cheese in this appetizer dip, your bases are covered!
Provided by My Food and Family
Categories Home
Time 40m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Heat oven to 375ºF.
- Mix first 3 ingredients until blended.
- Spread onto bottom of 9-inch pie plate; sprinkle with Parmesan.
- Bake 30 min. or until cheese mixture is heated through and top is golden brown.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
THREE ONION DIP
I've forgotten which magazine I found this recipe in, but the dip is a step above the usual onion dip. The original recipe also called for 2 teaspoons of sherry vinegar. I thought that made the dip a little too tart for my tastes so it is not included in this recipe.
Provided by iris5555
Categories Onions
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large skillet.
- Add onions, leeks and garlic.
- Saute until caramelized.
- Let cool.
- Mix all ingredients together in bowl.
- Serve at room temperature with crackers or breadsticks.
Nutrition Facts : Calories 401.4, Fat 36.8, SaturatedFat 21.5, Cholesterol 110.6, Sodium 739.2, Carbohydrate 14.8, Fiber 1.9, Sugar 7, Protein 5.6
ONION DIP FROM SCRATCH
French onion soup meets tangy sour cream in this homemade version of America's favorite chip dip. According to American culinary legend, an unknown Los Angeles chef devised onion dip back in the fifties by mixing Lipton soup mix with sour cream. Maybe, maybe not. What we know is that the folks at Lipton's picked up the ball and ran with it to the point that more of their dehydrated onion soup mix was going into the dip bowl than the soup bowl. I have nothing against using manufactured mixes, but look, after the zombie apocalypse strikes, and the megamart shelves are stripped bare...what do we do then? Those of us with this recipe in our go-bags will survive to dip another day. Food for thought people, food for thought. This dip is even better when made a day ahead. Just make sure that you cover it well with plastic wrap because fats (like sour cream) take in flavors and aromas hanging around the refrigerator like crazy old grandmas collect leftover gift wrapping.This recipe first appeared in Season 6 of Good Eats.
Provided by Level Agency
Categories Appetizers
Time 2h
Number Of Ingredients 10
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.
CREAMY TRIPLE-ONION DIP
Make our Creamy Triple-Onion Dip for triple the tasty flavor! Chives, minced shallot and onion soup mix make up the three onion flavors in this onion dip.
Provided by My Food and Family
Categories Recipes Using Soup
Time 10m
Yield 18 servings, 2 Tbsp. each
Number Of Ingredients 4
Steps:
- Cook and stir shallots in nonstick skillet on medium heat 4 min. or until tender; spoon into medium bowl.
- Add remaining ingredients; mix well.
Nutrition Facts : Calories 50, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 0.8366 g
EVERYTHING ONION DIP
This onion dip is made with everything onions and is everything you'd ever want in an onion dip. Yellow, red, and green onions join savory shallots, flavorful chives, and the key ingredient, dried onion, which makes it taste like the French onion dip of your childhood. You can serve this dip with anything and everything, but if you have to pick, serve it with some sturdy, top-shelf potato chips for any big game or party. And if you're lucky enough to have leftovers, it makes the best baked potato topping!
Provided by Chef John
Time 5h
Yield 24
Number Of Ingredients 13
Steps:
- Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
- Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
- Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
- Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 2.7 g, Cholesterol 11 mg, Fat 10.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 3.5 g, Sodium 130.3 mg, Sugar 0.7 g
THREE ONION DIP
Categories Condiment/Spread Onion Yogurt Chive Anchovy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 tablespoon garlic. Cook, stirring often, until onions are golden brown and softened, 40-45 minutes.
- If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 teaspoon oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens.
- Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.
3 INGREDIENT EASY ONION DIP
My mother's simple onion dip. Adjust the green onion according to onion strength and taste. It's wonderful with potato chips.
Provided by zovianne
Categories Cheese
Time 5m
Yield 9 oz, 4 serving(s)
Number Of Ingredients 3
Steps:
- In a food processor or blender add the cream cheese,1 tablespoon of water, and 1 green onion (less if the onion is really strong). Blend well. Add more water to desired texture. Add more onion if needed to desired taste. Serve or chill until serving. :).
Nutrition Facts : Calories 195.5, Fat 19.5, SaturatedFat 11, Cholesterol 62.5, Sodium 182.9, Carbohydrate 2.6, Fiber 0.1, Sugar 1.9, Protein 3.4
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FRENCH ONION DIP (BETTER THAN STORE BOUGHT) | DOWNSHIFTOLOGY
From downshiftology.com
5/5 (15)Category Appetizer, SnackCuisine American, FrenchCalories 203 per serving
- Heat the butter or oil in a large sauté pan on medium heat and add the onions. Stir the onions for 2 minutes, then reduce the heat to low.
- Continue stirring the onions every 2-3 minutes, allowing them to caramelize on the bottom before stirring again. If they start to stick or brown, add a few tablespoons of water to rehydrate them and deglaze the pan.
- Continue cooking the onions for approximately 45 minutes or until they're cooked to your liking. When there's one minute left on the onions, add the minced garlic and sauté for one minute. For more help with the onions, you can watch exactly how to make caramelized onions step-by-step on my separate recipe post.
- Once the onions have caramelized, transfer them to a small bowl and place them in the fridge to cool.
THREE ONION DIP RECIPE | BON APPéTIT
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3.5/5 (56)Estimated Reading Time 1 minServings 6
- Heat 2 Tbsp. oil in a medium skillet over medium-low heat. Add onions, anchovies, mushroom powder, if using, and 1 Tbsp. garlic. Cook, stirring often, until onions are golden brown and softened, 40–45 minutes. If onions start to burn or stick, reduce heat and add water a splash at a time, scraping up browned bits. Let cool, then finely chop.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high heat. Toss scallion whites with remaining 1 tsp. oil; season with salt and pepper. Cook, turning occasionally, until charred, about 5 minutes. Let cool; finely chop. Thinly slice greens.
- Mix onion mixture, scallion whites and greens, mayonnaise, yogurt, sour cream, chives, Worcestershire, and remaining garlic in a medium bowl; season with salt and pepper. Serve with chips.
BAKED THREE-CHEESE ONION DIP WITH CHIVE AND PEPERONCINI ...
From bonappetit.com
4.8/5 (10)Estimated Reading Time 50 secsServings 8
- Preheat oven to 375°. Heat oil in a medium skillet over medium. Cook onion, stirring occasionally, until golden brown and softened, 8–10 minutes; season with salt. Let cool.
- Toss cornstarch, ¾ cup cheddar, and ¼ cup Monterey Jack in a medium bowl to coat cheese. Mix in cream cheese mixture and cooked onion; season with salt and pepper. Scrape into a 1-qt. baking dish and top with remaining cheddar and Monterey Jack. Bake dip until golden and bubbling, 20–25 minutes. Let dip cool 5 minutes, then top with chives and peperoncini. Serve with crackers.
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- Heat oil and butter in a large, deep skillet over medium-high until butter melts. Add sweet onion, yellow onion, red onion, shallots, and salt; cook, stirring occasionally and folding onions into each other, until barely softened and just starting to brown, about 12 minutes. Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes, adding scallions halfway through cook time. If onions start to stick to skillet or brown too quickly, add a splash of water to skillet. Transfer mixture to a large bowl, and place cream cheese on top; let cool completely, about 30 minutes.
- Stir onion mixture until cream cheese is fully incorporated. Add sour cream, mayonnaise, garlic powder, and cayenne to onion mixture; stir well to combine. Season with salt and black pepper to taste. Cover and chill at least 3 hours or up to 8 hours or overnight.
- Let dip stand at room temperature 30 minutes. Serve with potato chips, toasted bread, and seasonal vegetables.
CARAMELIZED ONION DIP RECIPE - FOOD & WINE
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5/5 Total Time 1 hrServings 3
- In a large skillet, melt the butter. Add the onions and cook over moderate heat, stirring occasionally, until golden, about 25 minutes. Add 2 tablespoons of water and cook, stirring, until the water has evaporated, about 3 minutes. Let the onions cool slightly, about 15 minutes.
- Transfer the onions to a cutting board and coarsely chop. In a large bowl, mix the sour cream with the cream cheese, parsley, onion powder and Worcestershire sauce until smooth. Stir in the onions and season with salt and pepper. Serve at room temperature.
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- Cook pancetta in a large straight-sided skillet over medium until crisp, about 15 minutes. Drain pancetta on paper towels. Add oil to skillet, and increase heat to medium-high. Add onions, and cook, stirring every 5 minutes, until caramelized and brown in color, about 45 minutes. (Add up to 1 cup water, 1/4 cup at a time, after 40 minutes, stirring to loosen browned bits from bottom of skillet, if onions begin to stick.)
- Reduce heat to medium; add spinach, kale, garlic, and three-fourths of the cooked pancetta to skillet. Cook, stirring occasionally, until greens are wilted, about 5 minutes. Add butter, and cook, stirring occasionally, until butter is melted. Stir in 1/2 cup of the flour. Add milk, 1 cup at a time, stirring until smooth after each addition. Bring to simmer. Add Asiago, Gruyère, and fontina, and cook, stirring often, until melted, about 10 minutes. Stir in vinegar and 1 tablespoon of the salt. Keep warm over low heat.
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5/5 (1)Estimated Reading Time 5 minsServings 5Total Time 40 mins
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- Shred the Swiss cheese into a small bowl with the grater of your choice. Use another cheese if you desire, but the Swiss cheese seems to go best with the flavor of the sweet onions.
- Mix chopped onion, shredded cheese, and mayo together in a glass baking dish. Bake at 350 °F/ 177 °C until bubbly and browned on top (about 30 minutes).
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