Caramelized Onion Dip
3 tablespoons extra-virgin olive oil
3 yellow onions, sliced
8 ounces cream cheese, room temperature
1 cup sour cream
½ cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Chives for garnish
- Place oil in a Dutch oven or large pot over medium heat. Add onions. Cook, stirring occasionally until onions are soft and translucent, about seven minutes. Reduce the heat to medium-low. Continue cooking, stirring occasionally, until the translucent onions become brown, 10 to 15 minutes. Onions should be soft, semi-translucent and brown. They should not be crispy or have dark brown spots from contact with the pan.
- With a mixer, beat together cream cheese, sour cream and mayonnaise on medium-high until smooth. Add Worcestershire sauce and salt. Stir to combine.
- Add caramelized onion and incorporate with a spatula until evenly distributed. Chill for at least an hour. Garnish with chives.
Million-Dollar Dip
4 thick-cut bacon slices, chopped
7½ ounce package chive-and-onion cream cheese, room temperature
1 cup mayonnaise
8 ounces extra-sharp cheddar cheese, shredded
¼ cup thinly sliced scallions
- Heat a large nonstick skillet over medium heat. Add bacon. Cook, stirring occasionally, until browned and crisp, about eight minutes. Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Stir together cream cheese and mayonnaise in a medium bowl until fully combined. Fold in bacon, cheddar cheese and scallions. Serve immediately, or cover and refrigerate for up to three days.
Creamy Crab Dip
12 ounces fresh lump crabmeat, drained and picked clean of shells
½ cup sour cream
½ cup mayonnaise
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Old Bay seasoning
⅓ cup chopped scallions
2 tablespoons fresh lemon juice
Chives, for garnish
- Stir together first seven ingredients. Top with fresh chives. Chill for at least an hour before serving.
Cowboy Caviar Dip
2 cans black-eyed peas
1 can black beans
1 can corn
1 bell pepper red or green, finely diced
¼ cup red onion, finely diced
2 to 4 jalapenos, seeded
and finely diced
¼ cup cilantro, finely chopped
Vinaigrette
¼ cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons lime juice, freshly squeezed
2 tablespoons honey
½ teaspoon cumin
¼ teaspoon paprika
¼ teaspoon garlic powder
Salt and pepper, to taste
- Rinse and thoroughly drain the black-eyed peas and black beans. In a large bowl, mix together the black-eyed peas, black beans, corn, bell pepper, red onion and jalapenos.
- Add the vinaigrette ingredients to a high-speed blender or food processor. Blend for five to 10 seconds or until emulsified. Pour the vinaigrette over the bean salad. Toss until well coated. Refrigerate for at least 30 minutes or overnight.
- Just before serving, add chopped cilantro. Toss to combine.
Ranch Corn Dip
1 ounce ranch seasoning
16 ounces sour cream
14.5-ounce can petite diced tomatoes, drained
15.25-ounce can whole kernel corn, drained
4.25-ounce can diced green chilies, drained
10-ounce can original Rotel
¾ cup shredded cheddar cheese
- Mix all ingredients together. Chill for one hour before serving.
Creamy Cilantro Cucumber Dip
6 ounces plain Greek yogurt
4 ounces cream cheese, softened
¼ cup chopped cucumber
1 cup fresh cilantro leaves
2 to 3 stalks green onion
1 clove garlic
¼ teaspoon salt
- Combine all ingredients in a food processor. Blend.
Garden Veggie Dip
1½ cups sour cream
½ cup plain Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon dried dill
2 tablespoons fresh chopped parsley
½ teaspoon sea salt
2 tablespoons fresh chopped green onion, plus extra to taste
¼ cup finely grated carrot
¼ cup chopped broccoli florets, no stems
- Combine all ingredients. Mix. Adjust seasoning to taste as needed. Refrigerate overnight to allow the flavors to blend.
Spicy Dill Dip
1 cup Greek yogurt
1 cup sour cream
1 large jalapeno
¼ of an English cucumber
2 tablespoons minced fresh dill or 1 to 2 teaspoons dried dill
1 tablespoon chopped green onion
½ tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
- Combine Greek yogurt and sour cream in a medium bowl.
- Remove the jalapeno’s stem, then mince the jalapeno. Add to the bowl. Include all of the seeds for a spicy dip, half for a lightly zesty dip and no seeds for a mild dip.
- Coarsely grate the English cucumber using a cheese grater. Wring out excess moisture in a paper towel, then mince with a knife. Add to the bowl.
- Stir in dill, green onion, parsley, onion powder, garlic powder and salt.
- Cover bowl with plastic wrap. Refrigerate for at least one hour.