Onion And Garlic Dip Recipes

Steps:

• In a large saute pan over medium heat, add the olive oil. Add the thyme, shallots, garlic and all the varieties of onions. Saute, stirring constantly. (Onions absorb oil quickly, so add more if necessary.) Continue to cook until the vegetables are lightly browned, about 15 minutes. Remove from the heat and season with salt and pepper. Let cool slightly.
• In a medium bowl, add the yogurt and cream cheese and stir together. Add in the onions, scallions and chives. Stir well to combine.

Steps:

• Heat oven to 350°F. Spray shallow 1-quart casserole or 9-inch glass pie plate with cooking spray.
• In 12-inch nonstick skillet, heat oil over medium heat. Cook onion in oil 15 minutes, stirring frequently, until very soft and light golden brown. Add garlic; cook 2 minutes, stirring frequently.
• In large bowl, stir together cream cheese, sour cream, fontina cheese, onion mixture, salt and pepper. Spoon mixture into casserole.
• Bake 25 minutes or until bubbly around edges. Sprinkle with chives. Serve dip warm with pita chips.

Steps:

• Stir sourcream, mayo and sugar in a bowl.
• Add remaining spices, stir till well combined.
• Adjust seasoning to taste.

Steps:

• Preheat oven to 375°. Place onions in a greased 15x10x1-in. baking pan. In a small bowl, mix honey, 1 tablespoon oil, vinegar, mustard and pepper. Drizzle over onions; toss to coat. Roast 40-45 minutes or until golden brown, stirring occasionally., Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with remaining oil. Wrap in foil. Bake 30-45 minutes or until cloves are soft. Unwrap and cool 10 minutes. Squeeze garlic from skins., Transfer onions and pan drippings to a food processor; add garlic. Pulse until finely chopped. Add cream cheese and salt; pulse until blended. Transfer to a small bowl. Refrigerate until serving. Serve with vegetables.

Steps:

• For the roasted garlic: Cut the top ⅓ off the head of garlic, exposing the cloves. Drizzle with olive oil and put in a foil packet. Bake at 350F 45 minutes (or until the cloves are nice and soft). Set aside, and allow to cool; then squeeze each clove to remove the deliciously roasted garlic. It's so sweet! Mash the cloves with a fork. Dice the onion. In a saute pan over medium heat add olive oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool. For the dip: In a bowl, add the sour cream and mayonnaise. Add the roasted garlic, onion and seasonings. Taste, and adjust the seasonings to your own preference. NOTE: Originally, I sliced the onion very thin (rather than dicing them). I didn't like how the onion became one stringy clump at the end-- next time, I'd definitely dice the onions so they are more evenly distributed.

Steps:

• Melt butter in a large skillet over medium heat. Add onions and salt; cook, stirring often, until soft, about 20 minutes. Add garlic and cook until fragrant, about 1 minute. Remove from the heat.
• Add Worcestershire sauce and stir to scrape up any brown bits from the bottom of the pan. Transfer to a small bowl and let cool to room temperature, 10 to 15 minutes.
• Stir sour cream, mayonnaise, cayenne, and black pepper together in a serving bowl. Stir in the cooled onions. Cover with plastic wrap and refrigerate for at least 30 minutes before serving.

Steps:

• Prepare campfire or grill for medium-low heat. Combine all ingredients in a large bowl. Spread mixture in the bottom of a 8-in. disposable foil square pan. Lightly cover with nonstick foil., Place pan on a grill grate over a campfire or on grill until lightly browned and bubbly, about 25 minutes. Serve with vegetables and crackers.

Steps:

• Cook onion and garlic on medium heat for 1 minute in olive oil in a Saute pan. Add onion and garlic mixture to large bowl and add mayo, sour cream, parsley, pepper, and salt. Eat.

Steps:

• Preheat oven to 375°F. Place garlic and onion, cut side down, on small baking sheet. Brush with 2 tablespoons olive oil. Bake until onion is tender and garlic is golden and tender, turning over halfway through baking, about 30 minutes. Cool.
• Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes to steam. Peel and seed pepper. Chop coarsely.
• Squeeze garlic from skin. Cut each onion half into quarters. Place garlic, onion, red bell pepper and next 4 ingredients in processor and blend well. Transfer to small bowl. Cover and refrigerate until firm, about 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat broiler. Place baguette slices on baking sheet. Brush with remaining 2 tablespoons oil. Broil until golden brown, about 2 minutes. Stir dip and serve with toasted baguette slices.

Steps:

• Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
• Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
• Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
• Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.