Sweetoniondip Recipes

Steps:

• In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.
• In a medium bowl, combine onions, sour cream, cream cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 2 days. Serve with chips.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
• Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.

Steps:

• Cook Onions in the microwave a few minutes until they appear clear or translucent.
• Mix all ingredients (except the topping) in a large bowl and add onions.
• Mix well.
• Pour mixture into a 2 quart Casserole Dish (Buttered or Sprayed with Pam). Add Topping.
• Bake in a 350° Preheated oven for 30 minutes or until bubbly.
• **You can add Crumbled Bacon to this recipe and it's even better!
• Serve with Tostado's or Ruffles Dip Chips.
• Can be served hot or cold.
• (we Love it cold too!).

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and set a wire rack inside the baking sheet.
• Prick each of the sweet potatoes 5 times with a fork and place on the rack, keeping space in between to allow the heat to circulate. Bake the sweet potatoes until a paring knife can easily go through without resistance, about 45 minutes. Remove from the oven and allow to cool completely. Keep the oven heated to 400 degrees F.
• Line a baking sheet with parchment. Dividing evenly, brush both sides of each pita half with the olive oil using a pastry brush, and season the inner side of the pitas with the smoked paprika and 1/4 teaspoon salt. Cut each seasoned pita into 6 wedges, then arrange in a single layer on the prepared baking sheet. Bake until lightly golden and crisp, 6 to 8 minutes. Allow to cool completely.
• Once the sweet potatoes are cool, scoop the flesh (about 1 1/2 cups total) into a food processor and add the yogurt, brown sugar, lemon juice, garlic powder, cumin, 2 teaspoons salt and several grinds of black pepper. Process until combined, scraping down the side of the processor bowl to make sure yogurt is fully incorporated. Transfer the dip to a serving bowl and gently fold in the chives. Serve at room temperature along with spiced pita chips.

Steps:

• In a large bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1-qt. baking dish. , Bake, uncovered, at 325° until golden brown, about 40 minutes. If desired, sprinkle with parsley. Serve with crackers.

Steps:

• Heat the oven to 375 degrees. Using a vegetable brush and water, scrub the sweet potatoes to remove dirt, then place them on a sheet pan.
• Bake the sweet potatoes on the top rack until soft to the touch, about 1 1/4 hours. Let cool for at least 1 hour.
• Add grapeseed oil to a large skillet and heat over medium. Add sliced onion, fennel and jalapeño to the skillet and sauté for 15 minutes or until onions are soft and slightly browned. Set aside and let cool room temperature.
• Using your hands, gently peel the sweet potatoes and discard the skins. In a large bowl, use a potato masher to mash the potatoes until you see tiny chunks. (The texture shouldn't be ultrasmooth.)
• Using a spoon, stir in the cooked onion mixture along with the ricotta, Parmesan, pecans, lime juice, maple syrup, anchovy oil (if using), salt, onion powder, vanilla and nutmeg. Store the dip in an airtight container, and place in the fridge until ready to eat. (If you have the time, the flavors are always better the next day.)
• Just before serving, stir to combine and season the dip to taste with salt. Drizzle it with olive oil, then top it with the reserved fennel fronds and crispy fried onions, if you like. Serve with any combination of bread, tortilla chips or celery sticks.

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, mix together the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and Tabasco (and curry powder, if using).
• Spread into a lightly pan sprayed small-ish baking dish.
• Top with Parmesan and sprinkle with paprika to taste. (Ground ancho chile powder can be substituted for the paprika, for a little more kick. I prefer the ancho.).
• Bake in preheated 350 degree F oven for 25 to 30 minutes. Garnish with chopped green onion (scallion).
• Serve hot or warm with crackers, bread, or raw veggie dippers.
• Makes about 6 servings. I usually make a double batch! :).
• Source: I first found a similar recipe to this, which I adapted, from Ron from Worcester at Gail's Recipe Swap.

Steps:

• Heat oven to 375°F. Lightly spray 1 1/2- to 2-quart casserole with cooking spray.
• In 12-inch skillet, melt butter over medium heat. Cook onions in butter 30 to 40 minutes, stirring often, until caramel colored.
• In large bowl, mix cheeses, mayonnaise and onions. Spoon into casserole.
• Bake uncovered 30 minutes or until golden and bubbly. Serve with sweet potato chips.