Finger Lickin Onion Dip Recipes

HOMEMADE FRENCH ONION DIP

Steps:

• Melt the butter in a fry pan over medium heat.
• Add the onions, salt, pepper, onion powder and cayenne pepper. Cook for 5 minutes, stirring. Then reduce the heat to medium low and cook for 20 to 25 minutes, stirring occasionally. The onions should be sweet and golden. Remove from stove and allow to cool.
• Place the cream cheese, sour cream and mayo in a bowl, mix until smooth (use microwave in 10 sec bursts if needed to assist)
• Add the caramelised onions. Mix until just combined. Refrigerate at least 2 hours to allow flavours to develope, overnight is better!
• Serve at room temperature, garnished with chopped chives if desired. Best served with crinkle cut plain potato chips!

GEORGE AND THE DRAGON'S BACON ONION DIP

Steps:

• Preheat the oven to 350 degrees F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese until fluffy, about 5 minutes. Add the mayonnaise, mustard, cayenne, salt and Worcestershire, and continue to beat until smooth, about 5 minutes. Add 1/2 cup of the Parmesan and the Onion Jam, and mix on low speed until just combined. At this point, cook immediately or store the dip in the refrigerator until ready to serve.
• Scoop the dip into a baking dish and top with the remaining 2 tablespoons Parmesan and the crumbled bacon. Bake until the cheese melts and the dip begins to bubble, 8 to 10 minutes. Garnish with chives and serve the dip with crackers, warm bread and vegetables.
• In a large frying pan set over medium-low heat, add the oil and then the onions. Add the salt and cook, stirring often, until softened, about 5 minutes. Reduce the heat to low and add the vinegar, sugar and 2 tablespoons water. Continue to cook over low heat, stirring often, until the liquid is absorbed and the onions are rich golden brown, about 20 minutes. Spread the onion jam on a cookie sheet and cool to room temperature. Refrigerate any leftovers.

FINGER LICKIN' ONION DIP, FROM ALLRECIPES

Steps:

• Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool. Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.

MINI EIGHT-LAYER DIPS

Steps:

• Make the refried black-eyed peas: Heat the oil in a large skillet over medium heat. Add the garlic and saute 30 seconds. Add the black-eyed peas, vegetable stock, chili powder and cumin. Mash the mixture with a potato masher. Simmer until thickened, about 10 minutes. Season with salt and pepper. Set aside to cool slightly.
• Make the guacamole: Peel, pit and mash the avocados in a medium bowl. Add the lime juice, onion, cilantro, hot sauce, salt and garlic. Mash to desired consistency.
• To finish: Layer the refried black-eyed peas in eight 6-ounce jars, followed by the guacamole, sour cream, salsa, cheese, green onions, tomatoes and olives. Serve with the tortilla strip chips.

FINGER LICKIN' ONION DIP

Steps:

• Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.
• Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.