Warm Green Onion Dip Food

HOMEMADE GREEN ONION DIP RECIPE

Steps:

• Finely slice green onions.
• Mix dry ingredients together and sliced green onions together.
• Stir spices into the sour cream; mix well.
• Let dip sit in the refrigerator for at least an hour so the flavors can come together. Serve with your favorite chips or homemade sweet potato chips.

WARM RANCH CRACK DIP RECIPE WITH BACON AND CREAM CHEESE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C).
• Heat the cream cheese gently in the microwave on medium power, or on the stove in a double boiler, until it's warm and easy to stir. (Don't get it scalding hot, just warm. If it's too hot, wait for it to cool to be just warm before the next step, to avoid curdling the ranch and sour cream.)
• Stir the ranch dressing into the cream cheese, until smooth, then stir in the sour cream. Stir in remaining ingredients.
• Transfer the dip into a 1/2 quart (1/2 liter) glass or stoneware baking dish like this one.
• Bake for about 15 minutes, until hot and bubbly at the edges underneath. Serve hot or warm, with veggies or low carb crackers.

MISS BROWN'S 5 ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a cast-iron skillet over medium heat. Add the green onions, red onion, Vidalia onion, white onion and brown sugar and saute for 10 to 15 minutes, stirring occasionally. Add the vinegar and Worcestershire and continue cooking until the onions are very soft and a caramel color, another 4 to 5 minutes. Stir in the cream cheese until it is melted into the onions. Remove the mixture to a large bowl, then stir in the sour cream, mayonnaise and chives. Transfer to an 8-inch square baking dish and top with the Parmesan. Bake until golden and bubbling, 15 to 20 minutes. Serve with crostini or crudites.

EASY GREEN ONION DIP

Steps:

• In a food processor, pulse the cream cheese and sour cream until well combined. Stir in the remaining ingredients. Cover and refrigerate for 2 hours before serving.

WARM GREEN ONION DIP

Steps:

• Saute bacon & onion until bacon is golden, transfer to a bowl.
• Add sour cream, dip, corn, half the cheese & seasonings, mix well.
• Cut the top off the loaf and pull out filling in large pieces, break into chunks.
• Place bread pieces & loaf onto a foil lined baking tray.
• Pour filling into bread hollow, sprinkle with remaining cheese.
• Bake at 180.C for 10-15 mins or until golden & loaf is crisp.

EVERYTHING ONION DIP

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.

WARM ROASTED MUSHROOM, GREEN ONION AND CHEDDAR DIP

Steps:

• Preheat oven to 425 F (220 C).
• On a rimmed baking sheet (line with foil for easy clean-up), combine mushrooms, melted butter, thyme, rosemary and pepper to taste.
• Roast for about 30 minutes, stirring twice, or until mushrooms are browned and dry. Let cool.
• In a bowl, mash softened cream cheese. Stir in roasted mushrooms, cheddar and green onion. Pack into a baking dish. Bake right away or cover and refrigerate for up to 2 days.
• When ready to serve, preheat oven to 350 F (175 C). Uncover and bake for 20 to 30 minutes or until hot and bubbly. Serve with a baguette for spreading the dip onto, or vegetables for dipping.

GREEN ONION DIP

Steps:

• Clean onions and cut into 1/2 to 3/4 inch pieces. Put onions and 1/8 cup milk into blending container. Puree until smooth.
• Pour pureed onion mixture into cream cheese and beat well with hand mixer.
• Add all other ingredients and continue to beat with hand mixer until well blended.
• Cover and put in refrigerator for at least 2 hours to allow granules to finish disolving and flavors to marry.
• NOTE: You can add additional milk a few drops at a time until the consistency is to your liking.
• NOTE 2: The measurements on the garlic powder and the bouillion granules is where I start. Sometimes, after it has chilled for 2 hours, I taste it and may possibly add more seasoning.

GREEN ONION DIP

Steps:

• In blender or food processor blend all ingredients until almost smooth.
• Cover; chill.