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Thursday, February 11, 2010
Recipe / Priscilla Tsai Double dipping: Caramelized Onion Dip and Jalapeño Popper Dip
Posted By Priscilla Tsai 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.
Caramelized Onion Dip
Courtesy of A Dash of Sass
Ingredients
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
Directions:
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.
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.
Jalapeño Popper Dip
Ingredients
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
Directions
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.
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