Skip to main content

Caramelized Onion Dip #FoodieFootballFans


If there is one dip that we can all agree on, it's a caramelized onion dip. Homemade is so much more satisfying than a store-bought version! I still haven't figured out how to make ridged potato chips, so we noshed on the dip for a decadent afternoon snack with slices of German rye bread.

Other members of the Foodie Football Fans also had dips on the brain, such as the Chicken Swiss Dip by The Life Jolie, Creamy Pepita Dip by The Mexitalian, Jalapeño Ranch Dip by A Joyfully Mad Kitchen, and Corn Dip by Me and My Pink Mixer. I think I need to have party where everyone brings their favorite dip. What do you think about that?

Well, we might need a few heartier dishes. I can't wait to try Traeger Pulled Pork by Or Whatever You Do, Slow Cooker Apple Cider Chicken Sliders by Cake 'n Knife, and Chorizo Stuffed Bacon Wrapped Dates by Feast + West.


The Full Line-Up


Caramelized Onion Dip

Ingredients
  • 2 T butter
  • splash of olive oil
  • 2 sweet onions, peeled and diced
  • 8 oz block of cream cheese, at room temperature
  • 1 C organic sour cream
  • 1/4 C beer (I used a porter)
  • freshly ground salt
  • freshly ground pepper
  • 1/2 t smoked paprika
  • dash of ground coriander

Procedure
In a medium skillet, melt the butter in a splash of olive oil. Stir in the onions and cook the onions until softened and beginning to turn translucent.

Pour in the beer and reduce heat to a simmer. Cook until the onions are caramelized. Take care that they don't burn!


In a mixing bowl, stir together the cream cheese, sour cream, and spices. Fold in the caramelized onions until well mixed. Serve warm.

Comments

  1. I can't wait to try making this dip homemade? Why haven't I ever thought of this!

    ReplyDelete
  2. Hi Camilla, 

    I searched for some gameday recipes this morning when I came across your amazing recipe: Caramelized Onion Dip. 

    The recipe is so good and the photos you took are beautiful! However, I couldn't help but notice a few broken links in the post that didn't seem working.

    Let me know if you want me to forward you the short list that I jotted down.
    You can reach me at phoebemilkwoodrestaurant@gmail.com.

    Best,

    Phoebe
    Milkwoodrestaurant.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an