Thursday, February 11, 2010

Double dipping: Caramelized Onion Dip and Jalapeño Popper Dip

Posted By on Thu, Feb 11, 2010 at 9:03 AM

The Superbowl has got me in the mood for dips. Both these recipes have been in my folder of "Recipes to Try" for a while now, so I was excited to actually make them.

The first is a Caramelized Onion Dip. Onions and shallots are sliced and sauteed for 30 minutes to get a nice brown caramelization. Mix up with everything white and creamy under the sun (mayo, sour cream and cream cheese), and you've got yourself a darn good dip. This dip has a kick too from the cayenne pepper in the recipe. It's not too spicy ... just a tad.

click to enlarge final

click to enlarge ingred

Caramelized Onion Dip

Courtesy of A Dash of Sass


2 large yellow onions

2 large shallots

2 tablespoons unsalted butter

3 tablespoons olive oil

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 ounces light cream cheese, softened to room temperature

2/3 cup reduced fat sour cream

2/3 cup light mayonnaise


Cut the onions and shallots in quarters and slice into thin strips.

Heat a large saucepan over medium heat. Combine butter and olive oil in pan.

Add the onions, shallots, cayenne, salt and pepper. Saute for about 10 minutes, until softened. Reduce heat to medium-low and continue sauteing for another 30 minutes, stiring frequently, until the onions are browned and caramelized.

Remove onions from pan and let cool.

Place cream cheese, sour cream and mayonnaise in a large bowl. Using a electric mixer, beat until fully combined and smooth.

Add the onions. Season with salt and pepper to taste.

Serve at room temperature with chips.

click to enlarge final

OK, done with dip #1? Brace yourself for the next one. It's Jalapeño Poppers in dip form. As you can see, I am a space cadet and by accident bought chopped green chiles instead of sliced jalapeños, which the recipe calls for. To make up for my boo-boo, I used the chiles and then threw in two chopped jalapeño peppers for good measure.

The dip is topped with a mixture of Parmesan cheese and Panko bread crumbs (Japanese bread crumbs) and then baked so it has a crunchy top crust and hot bubbling dip underneath. Serve the Jalapeño Popper dip with a bag of Hint of Jalapeño Tostitos Scoops.

click to enlarge ingred

Jalapeño Popper Dip

Courtesy of Closet Cooking


2 (8 ounce) packages cream cheese (room temperature)

1 cup mayonnaise

1 cup cheddar cheese (grated)

1 cup parmigiano reggiano

2 (4 ounce) cans sliced jalapenos

1/2 cup panko bread crumbs

1/2 cup parmigiano reggiano


Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.

Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.

Bake in a 375F oven until bubbling on the sides and golden brown on top, about 20 minutes.

Tags: , , , ,

Pin It
Submit to Reddit


Showing 1-1 of 1

Add a comment

Subscribe to this thread:
Showing 1-1 of 1

Add a comment

Creative Loafing encourages a healthy discussion on its website from all sides of the conversation, but we reserve the right to delete any comments that detract from that. Violence, racism and personal attacks that go beyond the pale will not be tolerated.

Search Events
items in Creative Loafing Charlotte More in Creative Loafing Charlotte pool

© 2019 Womack Digital, LLC
Powered by Foundation