I love dip. I will take any excuse to eat it. I don't think I can quite verbalize the attraction but there is something so satisfying about using a piece of food to scoop more food into your mouth. Is anyone with me on this?
Fall and Football are synonymous with parties and where there are parties you will inevitably see chips and dip. I have always been a little leery of those pre-packaged dip mixes with ingredients you cannot pronounce so why not make it fresh. My Jr Chefs in class this week even did a great job cutting the onions and measuring out all the ingredients to make this tasty dip.
This recipe will require a little extra time in the kitchen to caramelize the onions to perfection. Let your kids use a safety knife and goggles for eye protection & have them help dice onions. Why should you have all the fun alone? This is a task best suited for kiddos 6+ but I look forward to the day my Little One can help me with onions.
Place the onions in a large pan over medium heat. For the best flavor- use both olive oil & butter to sauté the diced onions in. Once the onions are coated add in dried Thyme, S&P, then allow to cook on Low for 35 minutes stirring occasionally. You want the onions to be a nice golden brown color. When they are done remove from the pan and let cool.
For the base of the dip, it is best to use a stand mixer or hand mixer but you can also give your arms a good workout and whip the ingredients together with some good ole arm power. Blend together softened cream cheese, mayo, sour cream, and dijon mustard until they are smooth.
Then add in a dash of cayenne, minced garlic, S&P and Worcestershire Sauce. If you like a little heat add a few dashes of Tabasco or Tapatillo. Mix until well blended. Stir in the onion and you are set.
Have fun serving this dish. I decided to make a yummy bread bowl to present this dip. You can put them on Tortilla Chip Scoops, garnish with Green onions & have individual appetizer servings. If you bring this to your next tailgate or Holiday party, I guarantee your guests will be impressed- and always make note it's made from scratch with love.
- 1 Tb Olive Oil
- 1 Tb Butter
- 1.5 cup diced Onions
- 1/4 tsp dried Thyme
- S&P as needed
- 1 cup Sour Cream
- 4 oz Cream Cheese, softened
- 1/2 cup Mayo
- 1 tsp Dijon Mustard
- 1 tsp Minced Garlic
- dash Cayenne Pepper
- 1 tsp Worcestershire Sauce
- Optional- Tabasco Sauce
In a large skillet over medium heat, melt together butter & Olive oil. Add onions and stir to coat.
Add Thyme along with S & P. Reduce heat to low temperature and cook for 35 minutes, stirring occasionally. The onions should be a deep golden color.
Remove from pan and allow to cool.
While the onions are cooking prepare the dip base by blending together sour cream, cream cheese, mayonnaise, and Dijon Mustard. It is helpful to use a stand mixer with a paddle attachment. Make sure the ingredients are well blended and creamy.
Add S&P, minced Garlic, cayenne pepper, & Tabasco and blend until well combined.
Stir in cooled onions. Refrigerate until ready to serve.
If you need to double dip- hehe pun intended, I have another dip recipe for you to try. Our kids in class have loved making this recipe and have especially loved eating it. I have a few simple go to Hummus recipes that I like to whip up but this is not one of them. This recipe requires a little extra love in the kitchen too. But it's Fall- it's time to enjoy the cooler weather, spend a little more time in the kitchen with family enjoying good food.
White Bean Hummus:
- 2 15 oz. cans white beans—rinsed and drained
- 24 oz. chicken stock
- 1/2 cup diced onions—1/4-inch dice
- 1/4 cup diced carrots—1/4-inch dice
- 1/4 cup diced celery—1/4-inch dice
- 2 garlic cloves—crushed and peeled
- 6 black peppercorns—cracked
- 1 sprig fresh rosemary
- 1 sprigs fresh thyme
- 1 sprigs fresh parsley
- 1 bay leaf
- 1/3 cup tahini
- 1.5 Tbsp fresh squeezed lemon juice
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp smoked paprika
- 1 tsp Tabasco Sauce
- 1/4 cup extra virgin olive oil
1. Cut a square of cheesecloth large enough to hold the onions, carrots, celery, garlic, cracked peppercorns, rosemary, thyme, parsley and bay leaf. Make a pouch and tie it shut with the string.
2. In a medium saucepan over medium-high heat, combine the chicken stock, beans, and the cheesecloth pouch. Bring to a boil, reduce to a simmer, and cook for 15-minutes.
3. Discard the cheesecloth pouch. Place a strainer over a heat-proof mixing bowl. Pour the beans into the strainer. Reserve the cooking liquid.
4. Puree the beans and tahini in a food processor, scraping down the bowl as needed with a rubber spatula. Add reserved cooking liquid . cup at a time and pulse until desired spreadable consistency is reached. Add Tabasco, lemon juice, salt, pepper, and paprika.
5. With the machine running, add the olive oil in a slow, thin stream. Taste and adjust seasoning and consistency.
7. Transfer the bean dip to an attractive serving dish. Garnish with extra Olive Oil, minced garlic and crushed herbs. Serve warm or at room temperature with pita crisps.
Both recipes provided by Young Chefs Academy.