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Caramelized Onion Dip

I have a confession. I have a magazine subscription addiction.

I have another confession. None of them are food related.

Shocking I know. I just don’t have the time to be writing about food, photographing food, cooking food, and also reading about food. I like to blaze my own path when it comes to food literature. Also the Internet is an amazing source of free food goodies. Anything you could possibly dream up (merlot flour? Maggot riddled cheese?! Coffee that’s been pre-digested by a cat??!!) is available for oogling on the Internet.

There is so much to do, see and learn about food wise, on the Internet that I just can’t bring myself to pay for another subscription that I will feel obligated to read. As you can see by the pile above, I am a little behind in my reading as it is. Yes, every one of those (save the top edition) is unread.

(What? I HAD to read about Kate and William! All 52 ridiculous pages of it, actually…)

When it comes to finding time to actually sit down and read something, I can’t say I’m leading the charge. How does one go about caring for two young children while also sitting down for a quiet read? Right. It just doesn’t happen. The time left for me in the day comes down to when I brush, floss, take pills, and head off to bed. I’m lucky if I make it all the way up the stairs and under the covers before someone wakes up and needs their mommy.

I can’t say I’m all that bitter about it though. When my head actually does hit the pillow, I’m out like a zombie until the next feeding is due for the littles babe. And I love my sleep, thank you very much.

In days gone by, I use to be a voracious reader. You wouldn’t catch me getting behind on my magazines. I would be done days before the next Weekly hit the mailbox and be working on a novel in between deliveries. Now though, I’m lucky if I read one chapter a week. Novels get shuffled behind magazines in order of priority as there is always another edition on it’s way right behind that one.

The same thing goes for the many dishes I make every day in my house. Sometimes the recipe and all it’s associated content (photos, notes, etc.) get shuffled to the back of the pile in favour of something flashier and sexier. Yes, food can be sexy.

That is what happened to this recipe. I made it ages ago, at least three months, but it never made it to my “Must Publish Immediately” pile. For whatever reason, I favoured salads and desserts recently, over goodies such as this. So now it hits the spotlight, as it should, as this dip is to die for. Never again will you make “French Onion Dip” from a packaged soup mix, this recipe is just too darn easy.

So next time you need a dish to share (perhaps the next Christmas potluck you are invited to), skip the prepackaged variety and make this hearty dip that everyone will love.

One Year Ago: Better Than Sex Cake

Caramelized Onion Dip

Yield: Approximately 2 1/2-3 cups of dip
Prep Time: 10 minutes
Cooking Time: 10-15 minutes

1 large Vidalia or Walla Walla onion
1 tbsp butter
1/2 cup plain Greek yogurt
1/2 cup sour cream
2 oz cream cheese or Mascarpone
1/4 cup green onions, chopped
50g Gruyère cheese
1/2 tsp Worcestershire sauce
1/2 tsp onion powder
1/4 tsp garlic powder
salt and fresh cracked pepper to taste

1. In a heavy bottomed sauté pan, heat butter over medium high.
2. Slice onions into half moons and add to pan. Cook, stirring every now and then, until onions begin to caramelize (10-15 minutes). Turn heat off but leave pan on element.
3. Add cream cheese, Gruyère and green onions to pan. Cook just enough to melt the cheeses.
4. Remove from element and scrape into a medium sized bowl.
5. Stir in yogurt , sour cream, Worcestershire and other seasonings.
6. Serve warm with chips or pita bread.

Similarly delicious recipes from other blogs:

Roasted Tomato and Lentil Dip on eCurry
Refreshing Radish Spread/Dip on Farmgirl Fare
Taco Dip on Brown Eyed Baker
White Bean Roasted Red Pepper Dip on Smitten Kitchen
Buffalo Chicken Dip (aka Crack Dip) on Sing for Your Supper

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