Hot Onion Dip
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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.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Dr_Pain on last edited by
Dr_Pain I made myself a small bowl of it for quality control. Yep, it was pretty darn good.
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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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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraskareplied to zbigjeff on last edited by
zbigjeff Gotta try this. That looks amazing.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to zbigjeff on last edited by
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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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to HerbcoFood on last edited by zbigjeff
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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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to zbigjeff on last edited by
zbigjeff looks good
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JoeB Team Blue Oklahoma Military Veterans Veteran Yearling Sous Vide Canning Masterbuilt Power User Regular Contributorsreplied to zbigjeff on last edited by
zbigjeff … Yep Z, that’s another pound on the scale per dip… Awesome, Cheers
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo
I think you could dip wood chips in that dip and they would be delicious.
